• Prep Time:
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  • Serves: 1 Recipe

Canning Corn (Cream Style)

  • Recipe Submitted by on

Category: Vegetables, Canning

 Ingredients List

  • 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
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

 Directions



Recipe via Meal-Master (tm) v8.05

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 quartsan 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 packTo 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 packFill 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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