Canning Whole Kernel Corn

Michigan State University Extension
Preserving Food Safely - 01600280
10/13/97

Canning Whole Kernel Corn


GUIDE 4:12                                                  
CORN--WHOLE KERNEL                                          

QUANTITY:  An average of 31-1/2 pounds (in husks) of        
sweet corn is needed per canner load of 7 quarts; an        
average of 20 pounds is needed per canner load of 9         
pints. A bushel weighs 35 pounds and yields 6 to 11         
quarts -- an average of 4-1/2 pounds per quart.             

QUALITY:  Select ears containing slightly immature          
kernels or of ideal quality for eating fresh. Canning of    
some sweeter varieties or too immature kernels may cause    
browning. Can a small amount, check color and flavor        
before canning large quantities.                            

PROCEDURE:  Husk corn, remove silk, and wash. Blanch 3      
minutes in boiling water. Cut corn from cob at about        
three-fourths the depth of kernel.                          

Caution:  Do not scrape cob.                                

Hot pack -- To each clean quart of kernels in a saucepan,   
add 1 cup of hot water, heat to boiling and simmer 5        
minutes. Add 1 teaspoon of salt per quart to the jar, if    
desired. Fill jars with corn and cooking liquid, leaving    
1-inch headspace.                                           

Raw pack -- Fill jars with raw kernels, leaving 1-inch      
headspace. Do not shake or press down. Add 1 teaspoon       
of salt per quart to the jar, if desired.                   

Add fresh boiling water, leaving 1-inch headspace.          
Adjust lids and process.                                    

Recommended process time for CORN-WHOLE KERNEL in a dial-   
gauge pressure canner.                                      

                   Canner Gauge Pressure (PSI)              
                       at Altitudes of                      

Style    Jar    Process  0-      2,001-   4,001-  6,001-    
of Pack  Size   Time    2,000ft  4,000ft  6,000ft 8,000ft   

Hot     Pints   55 min   11 lb   12 lb    13 lb   14 lb     
and                                                         
Raw    Quarts   85       11      12       13      14        

Recommended process time for CORN-WHOLE KERNEL in a         
weighted-gauge pressure canner.                             

                    Canner Gauge Pressure (PSI)             
                        at Altitudes of                     

Style     Jar      Process       0-          Above          
of Pack   Size      Time         1,000 ft    1,000 ft       

Hot      Pints     55 min         10 lb        15 lb        
and                                                         
Raw      Quarts    85             10           15           



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