To worship God…is to “glory in His holy name” (Ps. 105:3), that is, to revel adoringly in who He is in His revealed character. But before we can glory in God’s name, we must know it; hence the propriety of the reading and preaching of the Word of God in public worship… These things are not an intrusion into worship; they form the necessary foundation of it. God must speak to us before we have any liberty to speak to Him. He must disclose to us who He is before we can offer Him what we are in acceptable worship. The worship of God is always a response to the Word of God. Scripture wonderfully directs and enriches our worship.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Canning, Vegetables	1	Recipe

INGREDIENTS

INSTRUCTIONS

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

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