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Canning Corn (Cream Style)

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      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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