Corn

 Corn - Whole Kernel

Quantity: An average of 31½ pounds (in husk) 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 4½ pounds per quart.

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 following the recommendations in Table 1 or Table 2 according the the method of canning used.

process time for Whole Kernel Corn in a dial-gauge pressure canner.

Process Time 0 - 2,000 ft 11 lb

Hot and Raw

Pints 55 min

Quarts 85

Grilled Corn and Tomato Salsa

 

Tomato

 Tomatoes 

Whole or Halved Tomatoes (packed in water)

Procedure for hot or raw tomatoes filled with water in jars: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split; then dip in cold water. Slip off skins and remove cores. Leave whole or halve. Add bottled lemon juice or citric acid to jars (See acidification directions). Add 1 teaspoon of salt per quart to the jars, if desired.

Raw pack -- Heat water, for packing tomatoes, to boiling. Fill hot jars with prepared raw tomatoes, leaving ½-inch headspace. Cover tomatoes in the jars with boiling water, leaving ½-inch headspace.

Hot pack -- Put prepared tomatoes in a large saucepan and add enough water to completely cover them. Boil tomatoes gently for 5 minutes. Fill hot jars with hot tomatoes leaving ½-inch headspace. Add cooking liquid to the jars to cover the tomatoes, leaving ½-inch headspace.

Adjust lids and process according to the recommendations in Table 1, Table 2, or Table 3, depending on the method of canning used. (Acidification is still required for the pressure canning options; follow all steps in the Procedures above for any of the processing options.)

 Recommended process time for water-packed Whole or Halved Tomatoes in a boiling-water canner.

 

Hot & Raw  

Pints 40 min  

Quarts 45 min