*  Exported from  MasterCook  *
 
                         CANNING CORN (CREAM STYLE)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Vegetables                       Canning
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
   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.
   
   ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ  ÿ * USDA Agriculture Information Bulletin No. 539
   (rev. 1994) * Meal-Master format courtesy of Karen
   Mintzias
  
 
 
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