Canning corn (whole kernel)

Yield: 1 Recipe Quant

Ingredients:

11 quarts--an average of 4-1/2 pounds per quart.

Instructions:

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