Quantity: An average of 31 1/2 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 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 according to the method of canning used for: Dial-gauge pressure canner (0-2,000 feet): Pints, 11 pounds (55 minutes) and Quarts, 11 pounds (85 minutes) or weighted-gauge pressure canner (0-1,000 feet): Pints, 10 pounds (55 minutes) and Quarts, 10 pounds (85 minutes).
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