Canning Corn (cream Style)

INGREDIENTS

INSTRUCTIONS

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  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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