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