Canning Corn (Whole Kernel)
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Canning Corn (Whole Kernel)
  Canning    Corn    Vegetables  
Last updated 6/12/2012 12:42:51 AM. Recipe ID 1892. Report a problem with this recipe.
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      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.
  




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Recipe ID 1892 (Apr 03, 2005)

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