---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Canning Corn (Cream Style)
 Categories: Vegetables, Canning
      Yield: 1 Recipe
 
  Quantity:

  An average of 20 lb (in husks) of sweet corn is needed per canner
  load of 9 pints. A bushel weighs 35 lb and yields 12 to 20 pints,
  an average of 2-1/4 lb 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 ts salt to each jar, if
  desired. Fill pint jar with hot corn mixture, leaving 1" 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 feet -- 11 lb
      2,001 - 4,000 feet -- 12 lb
      4,001 - 6,000 feet -- 13 lb
      6,001 - 8,000 feet -- 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 feet -- 10 lb
          Above 1,000 feet -- 15 lb
  
  Recipe FROM: USDA Agriculture Information Bulletin #539, 1994

  Formatted by: Karen Mintzias
 
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