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Canning Corn (cream Style) Recipe

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Step #1 Quantity: An average of 17-1/2 lbs (wihout tops) is needed per canner load of 7 quarts; an average of 11 lbs is needed per canner load of 9 pints.
Step #2 A bushel (without tops) weighs 50 lbs & yields 17 to 25 quarts--an average of 2-1/2 lbs per quart.
Step #3 Quality: Select small carrots, preferably 1 to 1-1/4 inches in diameter.
Step #4 Larger carrots are often too fibrous.
Step #5 Procedure: Wash, peel, & rewash carrots.
Step #6 Slice or dice.
Step #7 Hot pack--Cover with boiling water; bring to boil & let simmer for 5 mins.
Step #8 Fill jars, leaving 1-inch of headspace.
Step #9 Raw pack--Fill jars tightly with raw carrots, leaving 1-inch headspace.
Step #10 Add 1 tsp of salt per quart to the jar, if desired.
Step #11 Add hot cooking liquid or water, leaving 1-inch headspace.
Step #12 Adjust lids & process following the recommendations in Table 1 or Table 2 according to the method of canning used.
Step #13 Table 1.
Step #14 Recommended process time for Carrots in a dial-gauge pressure canner.
Step #15 Style of Pack: Hot & Raw.
Step #16 Jar Size: Pints, Quarts.
Step #17 Process Time: 25 mins for Pints, 30 mins for Quarts.
Step #18 Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
Step #19 2,001 - 4,000 ft: 12 lb.
Step #20 4,001 - 6,000 ft: 13 lb.
Step #21 6,001 - 8,000 ft: 14 lb.
Step #22 Table 2.
Step #23 Recommended process time for Carrots in a weighted-gauge pressure canner.
Step #24 Style of Pack: Hot & Raw.
Step #25 Jar Size: Pints, Quarts.
Step #26 Process Time: 25 mins for Pints, 30 mins for Quarts.
Step #27 Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
Step #28 Above 1,000 ft: 15 lb.
Step #29 ======================================================= === USDA Agriculture Information Bulletin No.
Step #30 539 (rev.
Step #31 1994) Meal-Master format courtesy of Karen Mintzias.
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