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Preparing Corn: Cream Style for Canning 1
United States Department of Agriculture, Extension Service2Quantity: An average of 20 pounds (in husks) of sweet 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. 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 in a saucepan, 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.
Raw pack -- Fill pint jars with raw corn, leaving 1-inch headspace. Do not shake or press down. Add 1/2 teaspoon salt to each jar, if desired. Add fresh boiling water, leaving 1-inch headpace.
Adjust lids and process following the recommendations in Table 1 or Table 2 according to the method of canning used.
Tables
Table 1.
Table 1. Recommended process time for Cream Style Corn in a dial-gauge pressure canner. Canner Pressure (PSI) at Altitudes of Style of pack Jar Size Process Time 0-2,000 ft
2,001-4,000 ft
4,001-6,000 ft
6,001-8,000 ft
Hot Pints 85 min 11 lb 12 lb 13 lb 14 lb Raw Pints 95 11 12 13 14 *After the canner is completely depressurized, remove the weight from the vent port or open the petcock. Wait 10 minutes; then unfasten the lid and remove it carefully. Lift the lid with the underside away from you so that the steam coming out of the canner does not burn your face.
Table 2. Recommended process time for Cream Style Corn in a weighted-gauge pressure canner. Canner Pressure (PSI) at Altitudes of Style of Pack Jar Size Process Time 0-1,000 ft
Above 1,000 ft Hot Pints 85 min 10 lb 15 lb Raw Pints 95 10 15 *After the canner is completely depressurized, remove the weight from the vent port or open the petcock. Wait 10 minutes; then unfasten the lid and remove it carefully. Lift the lid with the underside away from you so that the steam coming out of the canner does not burn your face.
Footnotes
1. This document is Fact Sheet FCS 8309, a series of the Department of Family, Youth and Community Sciences, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Publication date: May 2003. Revised: July 2005. Reviewed: July 2005. This document was extracted from the Complete Guide to Home Canning, Agriculture Information Bulletin No. 539, USDA. It was originally published on CD-ROM as part of HE 8150, Guide 4: Selecting, Preparing, and Canning Vegetables and Vegetable Products. Please visit the EDIS Web site at http://edis.ifas.ufl.edu2. Reviewed for use in Florida by Amy Simonne, assistant professor, Food Safety and Quality, Department of Family, Youth and Community Sciences, Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville FL 32611.
The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other extension publications, contact your county Cooperative Extension service.
U.S. Department of Agriculture, Cooperative Extension Service, University of Florida, IFAS, Florida A. & M. University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Larry Arrington, Dean.
Copyright Information
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