Canning Corn (Cream Style) Recipe
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Ingredients : Canning Corn (Cream Style) Recipe
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Quantity: An average of 20 pounds (in husks) of weet corn is needed
per canner load of 9 pints. A bushel weighs 35 pounds and yields 12
to 20 pints--an average of 2-1/4 pounds per pint.
Quality: Select ears containing slightly immature kernels, or of ideal
quality for eating fresh.
Procedure: Husk corn, remove silk, and wash ears. Blanch ears 4
minutes in boiling water. Cut corn from cob at about the center of
kernel. Scrape remaining corn from cobs with a table knife.
Hot pack--To each quart of corn and scrapings, add two cups of boiling
water. Heat to boiling. Add 1/2 teaspoon salt to each jar, if
desired. Fill pint jar with hot corn mixture, leaving 1-inch
headspace. Adjust lids and process according to the recommendations
in Table 1 or Table 2 depending on method of canning used.
Table 1. Recommended process time for Cream Style Corn in a dial-gauge
pressure canner.
Style of pack: Hot. Jar Size: Pints. Process Time: 85 minutes. 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 Cream Style Corn in a
weighted-gauge pressure canner.
Style of Pack: Hot, Raw. Jar Size: Pints. Process Time: 85 minutes
for Hot, 95 minutes for Raw. Canner Pressure (PSI) at Altitudes of 0
~ 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
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