---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Canning Corn (Cream Style)
  Categories: Vegetables, Canning
       Yield: 1 recipe
  
  
   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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