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Home > Canning > Canning Specifics
Canning Corn - Cream Style
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. |
|
| Canner Pressure (PSI) at Altitudes of
|
| Style of pack
| Jar Size
| Process Time
| 0 - 2,000 ft
| 2,001 - 4,000 ft
| 4,001 - 6,000 ft
| 6,001 - 8,000 ft
|
| Hot |
Pints |
85 min |
11 lb |
12 lb |
13 lb |
14 lb |
| Table 2. Recommended process time for Cream Style Corn in a weighted-gauge pressure canner. |
|
| Canner Pressure (PSI) at Altitudes of
|
| Style of Pack
| Jar Size
| Process Time
| 0 - 1,000 ft
| Above 1,000 ft
|
| Hot |
Pints |
85 min |
10 lb |
15 lb |
| Raw |
Pints |
95 |
10 |
15 |
|
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