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