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
The History of Recipes
We can follow the history of meal recipes way back into the distant past, certainly as far back into recorded history as the ancient Egyptians, and quite possibly further than that. Having said that, mostly, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
Progressing into The time of the roman empire 25BC a man called Apicius assembled a few documents detailing recipes prepared by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, something we still use today. Aspicius tells us how the Roman cooks used a good variety of aromatic flavours, including a few you will know such as thyme, rue and parsley. For the centuries that followed, the powerful families of the West competed to serve the most exotic banquets, and as a consequence, the best cooks and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the nineteenth century that cookery and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collecting, trying out, and writing down recipes for their fellow cooks to enjoy. The introduction of the TV brought us TV cooks and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes such as those found on our site. |
We hope you enjoy this Canning Corn (Cream Style) recipe.
