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| Whole Kernel Corn - Hot And Raw Packs
3 pounds of 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 ??
Source:
"Allistra Corporation's recipe archive at http://www.homecanning.com/"
S(Formatted for MC6):
"07-12-2001 by Joe Comiskey - jcomiskey@krypto.net"
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