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