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