Canning Recipes




Whole Kernel Corn - Hot And Raw Packs
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
3 pounds corn (in husks) per quart jar - (to 6)
Salt -- (optional)

Prepare Ball brand or Kerr brand jars and closures according to
manufacturer's instructions.

Hot Pack - Husk corn and remove silk; wash. Cut corn from cob. Measure
corn. Place corn in a large saucepot. For each quart of corn add 2 cups
water. Bring to a boil; reduce heat and simmer 5 minutes.

Pack hot corn and liquid into hot jars, leaving 1-inch headspace. Add 1/2
teaspoon salt to each pint or 1 teaspoon salt to each quart, if desired.
Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place
lid on jar with sealing compound next to glass. Screw band down evenly
and firmly just until a point of resistance is met -- fingertip tight.

Process pints 55 minutes, quarts 1 hour and 25 minutes at 10 pound
pressure in a steam-pressure canner. For elevations higher than 1,000
feet, increase pressure accordingly following cooker manufacturer's
recommendation.

Raw Pack - Husk corn and remove silk; wash. Cut corn from cob. Loosely
pack corn into hot jars, leaving 1-inch headspace. Add 1/2 teaspoon salt
to each pint or 1 teaspoon salt to each quart, if desired.

Carefully ladle boiling water over corn, leaving 1-inch headspace. Remove
air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on
jar with sealing compound next to glass. Screw band down evenly and
firmly just until a point of resistance is met -- fingertip tight.

Process pints 55 minutes, quarts 1 hour and 25 minutes at 10 pounds
pressure in a steam-pressure canner. For elevations higher than 1,000
feet, increase pressure accordingly following cooker manufacturer's
recommendation.

This recipe yields ??





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