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