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35
EN
Some varieties of sweet corn or too immature kernels may cause browning. Can
a small amount, check color and flavor before canning large quantities.
Husk corn, remove silk, and wash. Blanch 3 minutes in a large pot of boiling
water. Cut corn from cob at about three-fourths the depth of kernel. Do not
scrape cob. Choose either hot or raw pack method:
Hot pack method: For each four cups of kernels, add 1 cup of hot water
to an appropriately sized pot. Bring to a boil; lower heat and simmer 5
minutes. Add 1 teaspoon of salt per quart to the jar, if desired. Fill
prepared jars with corn and cooking liquid, leaving 1-inch headspace.
Remove any bubbles. Wipe rims; center lids and screw on the jar bands.
Place the jars in the canner and process following the recommendations
below.
Raw pack method: Bring a large pot of water to a boil. Fill prepared jars
with raw kernels, leaving 1-inch headspace. If desired, add 1 teaspoon of
canning salt per quart, to the jar. When all jars are filled, add boiling
water, leaving a 1-inch headspace. Remove any bubbles. Wipe rims; center
lids and screw on the jar bands. Place the jars in the canner and process
following the recommendations below.
Recommended Process Time
Canner Pressure (PSI) Setting at Altitudes of
Lima Beans
Quantity: A bushel of lima beans weighs approximately 32 pounds and yields
about 9 to 10 quarts, an average of 4 pounds per quart. An average of 18
pounds is needed per canner load of 9 pints.
Method: Pressure Can
Procedure: Select beans that have well-filled pods with green beans. Shell
beans and wash thoroughly. Choose either hot or raw pack method:
Hot pack method: Place beans in a large pot. Cover with boiling water;
bring to boil. Lower heat and simmer 5 minutes. Fill prepared jars loosely
with blanched beans; do not pack down. If desired, add 1 teaspoon of
canning salt per quart, to the jar. When all jars are filled, add the reserved,
hot cooking liquid, leaving 1-inch of headspace for pints and 1 ΒΌ-inches
Style of Pack Jar Size Process Time
0-4000 feet
(10PSI)
4000-8000
feet (15PSI)
Hot & Raw Pints
55 minutes Setting 2 Setting 3
Quart
85 minutes Setting 2 Setting 3
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