1 no ingredients
Directions
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.
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.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Servings: 1 recipe
Canning Corn (Whole Kernel) Recipe brought to you by Recipe Ideas
Categories: Canning; Corn
The History of Recipes
Experts have traced the existance of recipes far back into antiquity, in truth as far back into recorded history as the early Egyptians, and maybe further still. Interesting though that maybe, sadly, these early records were just very basic hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe discovered, according to historians is a series of stone tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. As we move into The time of the romans 25BC a man called Apicius created a collection of scripts describing recipes cooked by the Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, entrees and afters, something that is very familiar to us today. Aspicius also describes how the cooks of his times used a good variety of herbs, including a few that will be familiar to modern chefs like basil, rue and dill. Closer to modern times, we have a couple of interesting recipe books which were published in the 14th Century : a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these books are nothing to do with the curry that appears on menues today, but rather recipes for the types of meals enjoyed by the nobility of the time. Later, in the 15th century, knights returning from the crusades brought us many foods and spices from the holy land, including basil and rosemary. The introduction of these new tastes caused an outbreak in manuscripts on cooking, some of which still exist in private collections. Like it or not, the introduction of TV brought us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Canning Corn (Whole Kernel) recipe.
