Quantity: An average of 20 pounds (in husks) of weet corn is needed per
canner load of 9 pints. A bushel weighs 35 pounds and yields 12 to 20
pints--an average of 2-1/4 pounds per pint.

Quality: Select ears containing slightly immature kernels, or of ideal
quality for eating fresh.

Procedure: Husk corn, remove silk, and wash ears. Blanch ears 4 minutes in
boiling water. Cut corn from cob at about the center of kernel. Scrape
remaining corn from cobs with a table knife.

Hot pack–To each quart of corn and scrapings, add two cups of boiling
water. Heat to boiling. Add 1/2 teaspoon salt to each jar, if desired. Fill
pint jar with hot corn mixture, leaving 1-inch headspace. Adjust lids and
process according to the recommendations in Table 1 or Table 2 depending on
method of canning used.

Table 1. Recommended process time for Cream Style Corn in a dial-gauge
pressure canner.

Style of pack: Hot. Jar Size: Pints. Process Time: 85 minutes. Canner
Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Cream Style Corn in a weighted-gauge
pressure canner.

Style of Pack: Hot, Raw. Jar Size: Pints. Process Time: 85 minutes for
Hot, 95 minutes for Raw. Canner Pressure (PSI) at Altitudes of 0 – 1,000
ft: 10 lb.
Above 1,000 ft: 15 lb.

=== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * format
courtesy of