This information has been reviewed and adapted for use in South Carolina by P.H. Schmutz, HGIC Food Safety Specialist; J.E. Campbell, graduate student; and E.H. Hoyle, Extension Food Safety Specialist, Clemson University. (New 10/01. Revised 02/05.)
Remove air bubbles. Wipe jar rims and adjust lids. Process hot or raw pack in a dial-gauge canner at 11 pounds pressure or in a weighted-gauge pressure canner at 10 pounds pressure for altitudes up to 1,000 feet. Process pints for 55 minutes and quarts for 85 minutes.
Whole Kernel Corn:
Cream-style Corn:Option # 1:
Option # 2:
Reynolds, Susan and Paulette Williams. So Easy to Preserve, Bulletin 989. Revised 1999 by Elizabeth Andress and Judy Harrison. Cooperative Extension Service, University of Georgia.
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This information is supplied with the understanding that no discrimination is intended and no endorsement of brand names or registered trademarks by the Clemson University Cooperative Extension Service is implied, nor is any discrimination intended by the exclusion of products or manufacturers not named. All recommendations are for South Carolina conditions and may not apply to other areas. Use pesticides only according to the directions on the label. All recommendations for pesticide use are for South Carolina only and were legal at the time of publication, but the status of registration and use patterns are subject to change by action of state and federal regulatory agencies. Follow all directions, precautions and restrictions that are listed.