1 no ingredients
Directions
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.
Style of pack: Hot. Jar Size: Pints. Process Time: 85 minutes. 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 Cream Style Corn in a
weighted-gauge pressure canner.
Style of Pack: Hot, Raw. Jar Size: Pints. Process Time: 85 minutes
for Hot, 95 minutes for Raw. 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 (Cream Style) Recipe brought to you by Recipe Ideas
Categories: Canning; Corn
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We can read the history of `recipes` far back into the distant past, in truth as far back as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that maybe, these, early recipes were just simple hieroglyphic or cunieform recipes for preparing food.
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We hope you enjoy this Canning Corn (Cream Style) recipe.
