Instructions: 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.

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