An average of 31-1/2 lb (in husk) of sweet corn is needed per
canner load of 7 qt; an average of 20 lb is needed per canner load
of 9 pt. A bushel weighs 35 lb and yields 6 to 11 qt--an average of
4-1/2 lb per qt.
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 qt of kernels in a saucepan, add 1 cup of
hot water, heat to boiling and simmer 5 minutes. Add 1 ts of salt
per qt to the jar, if desired. Fill jars with corn and cooking
liquid, leaving 1" headspace.
Raw pack--Fill jars with raw kernels, leaving 1" headspace. Do not
shake or press down. Add 1 ts of salt per qt to the jar, if desired.
Add fresh boiling water, leaving 1" 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 minutes for Pints, 85 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of
