Canning Corn – Whole Kernel

Canning Corn - Whole Kernel

Prep Time: 0

Yield: 0

Canning Corn - Whole Kernel

Ingredients

Instructions

  1. 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 quarts--an 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 pack--To 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 pack--Fill 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.
    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 and Raw Pints 55 min 11 lb 12 lb 13 lb 14 lb
    Quarts 85 11 12 13 14


    Table 2. Recommended process time for Whole Kernel 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 and Raw Pints 55 min 10 lb 15 lb
    Quarts 85 10 15
http://www.culinarycafe.com/canning-corn-whole-kernel/

Leave a Reply

Your email address will not be published. Required fields are marked *