| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables, Canning |
1 |
Recipe |
INGREDIENTS
|
|
2,001 – 4,000 ft: 12 lb. |
|
|
4,001 – 6,000 ft: 13 lb. |
|
|
6,001 – 8,000 ft: 14 lb. |
|
|
Above 1,000 ft: 15 lb. |
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.
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.
======================================================= === * 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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