Recipe

Canning Corn (whole Kernel) Recipe


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Ingredients

Directions
  • Step #1 Quantity: An average of 20 lbs (in husks) of weet corn is needed per canner load of 9 pints.
  • Step #2 A bushel weighs 35 lbs & yields 12 to 20 pints--an average of 2-1/4 lbs per pint.
  • Step #3 Quality: Select ears containing slightly immature kernels, or of ideal quality for eating fresh.
  • Step #4 Procedure: Husk corn, remove silk, & wash ears.
  • Step #5 Blanch ears 4 mins in boiling water.
  • Step #6 Cut corn from cob at about the center of kernel.
  • Step #7 Scrape remaining corn from cobs with a table knife.
  • Step #8 Hot pack--To each quart of corn & scrapings, add two c of boiling water.
  • Step #9 Heat to boiling.
  • Step #10 Add 1/2 tsp salt to each jar, if desired.
  • Step #11 Fill pint jar with hot corn mixture, leaving 1-inch headspace.
  • Step #12 Adjust lids & process according to the recommendations in Table 1 or Table 2 depending on method of canning used.
  • Step #13 Table 1.
  • Step #14 Recommended process time for Cream Style Corn in a dial-gauge pressure canner.
  • Step #15 Style of pack: Hot.
  • Step #16 Jar Size: Pints.
  • Step #17 Process Time: 85 mins.
  • 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 Cream Style Corn in a weighted-gauge pressure canner.
  • Step #24 Style of Pack: Hot, Raw.
  • Step #25 Jar Size: Pints.
  • Step #26 Process Time: 85 mins for Hot, 95 mins for Raw.
  • 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.
  • Enjoy the CANNING CORN (WHOLE KERNEL) recipe

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