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.
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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias
