Canning Corn (Whole Kernel)

---------- Recipe via Meal-Master (tm) v8.02

Title: Canning Corn (Whole Kernel)
Categories: Vegetables, Canning
Yield: 1 recipe


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.

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

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