A bushel of ears weighs 35 pounds and yields 6 to 11 quarts of whole-kernel style or 12 to 20 pints of cream-style corn. Silver King, Silver Princess, and Whiteout are extra-sweet white varieties.
Recommended process time for Whole Kernel Corn in a weighted-gauge pressure canner. Glass Mason Jars with lids and bands, 12 count. The corn has been sealed for about a. Rated 5 out of 5 by jennfer from made lots more like the other reviewer, i ended up with much more - i averaged 2 ears per pint.
Last response was 2 years ago? For Cooperative Extension Service advice on canning previously frozen food, see: Put the cobs in a large pot of water, bring to a boil and boil 3 minutes.
One other item.
If the lid is unsealed, examine and replace jar if defective, use new lid, and reprocess as before. Can I open and reporcess this corn in a pressure canner??
Lid should not flex up and down when center is pressed. Top up with clean boiling water such as from a kettle, for instance , maintaining headspace. Air-cool canner until it is fully depressurized.
It was just lacking a little something. Related Products. Do not scrape cob. Can a small amount, check color and flavor before canning large quantities. Prepare lids according to manufacturer's instructions. I hot packed it, and canner had water in it.
Quantity A bushel of ears weighs 35 pounds and yields 6 to 11 quarts of whole-kernel style or 12 to 20 pints of cream-style corn. Heat jars in simmering water until ready for use. Recommended process time for Whole Kernel Corn in a dial-gauge pressure canner. Thank you for your submission!
How to pressure can. To package whole-kernel or creamstyle corn: Processing guidelines below are for weighted-gauge pressure canner. Frozen corn: