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
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Food historians have found proof that recipes existed far back into history, certainly as far as pharonic Egypt, and maybe further still. Interesting though that is, generally, these early recipes were just very basic hieroglyphic instructions for meal preparation.
Interestingly, the oldest recipe found, according to academics are a few ancient tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. Later on, in Roman times 25BC a roman called Apicius wrote a number of documents detailing recipes prepared by wealthy roman citizens. In his publication, he tells us how the roman meals were separated into starters, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the ancient cooks were skilled in the use of many spices, including a few that will be familiar to modern cooks such as thyme, mint and parsley. During the succeeding few hundred years, the powerful and rich houses competed to lay on the most extravagent meals, and as a result the best cooks and their collection of recipes were at a premium. However, it was during the 19th century that fine cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collating, testing, and publishing the recipes that were being prepared for the better households. Like it or not, the introduction of television gave us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Canning Corn (Whole Kernel) recipe.
