Canning Corn(Whole Kernel)

* Exported from MasterCook *

CANNING CORN (WHOLE KERNEL)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Canning

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

Quantity: An average of 31-1/2 pounds (in huss) of
sweet corn is needed per canner load of 7 quarts; an
average of 20 pounds is needed per canner load of 9
pints. A bushel weighs 35 pounds and yields 6 to 11
quarts--an average of 4-1/2 pounds per quart.

Quality: Select ears containing slightly immature
kernels or of ideal quality for eating fresh. Canning
of some sweeter varieties or too immature kernels may
cause browning. Can a small amount, check color and
flavor before canning large quantities.

Procedure: Husk corn, remove silk, and wash. Blanch 3
minutes in boiling water. Cut corn from cob at about
three-fourths the depth of kernel. Caution: Do not
scrape cob.

Hot pack--To each clean quart of kernels in a
saucepan, add 1 cup of hot water, heat to boiling and
simmer 5 minutes. Add 1 teaspoon of salt per quart to
the jar, if desired. Fill jars with corn and cooking
liquid, leaving 1-inch headspace.

Raw pack--Fill jars with raw kernels, leaving 1-inch
headspace. Do not shake or press down. Add 1 teaspoon
of salt per quart to the jar, if desired.

Add fresh boiling water, leaving 1-inch headspace.

Adjust lids and process following the recommendations
in Table 1 or Table 2 according the the method of
canning used.

Table 1. Recommended process time for Whole Kernel
Corn in a dial-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 55 minuntes for Pints, 85 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 -
2,000 ft: 11 lb.
2,001 - 4,000 ft: 12
lb.
4,001 - 6,000 ft: 13
lb.
6,001 - 8,000 ft: 14
lb.

Table 2. Recommended process time for Whole Kernel
Corn in a weighted-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 55 minutes for Pints, 85 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 -
1,000 ft: 10 lb.
Above 1,000 ft: 15
lb.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
(rev. 1994) * Meal-Master format courtesy of Karen
Mintzias



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