Canning Corn (Whole Kernel) Recipe
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Ingredients : Canning Corn (Whole Kernel) Recipe
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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.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
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