Home Canned Cream Style Corn
|Fresh ears of corn||3 Pound (Allow 1 1/2 To 3 Pounds For Each Pint)|
|Salt||1⁄4 Teaspoon (1/4 Teaspoon For Each Pint)|
|Boiling water||1 Cup (16 tbs)|
Cut corn from cob, cutting only about half the kernel; then scrape cob.
For raw pack, pack corn loosely into hot, clean pint jars, leaving 1-inch headspace.
Fill jars with boiling water, leaving 1-inch headspace.
For hot pack, cover corn with boiling water; bring to a boil.
Pack loosely into hot, clean pint jars, leaving 1-inch headspace.
Prepare lids according to manufacturer's directions.
Wipe off rim of jar.
Adjust lid on jar.
Process raw pack corn in pressure canner at 10 pounds pressure for 95 minutes for pints.
Process hot pack corn in pressure canner at 10 pounds pressure for 85 minutes for pints.
Boil corn 20 minutes before tasting or using.
Serving size: Complete recipe
Calories 1334 Calories from Fat 89
% Daily Value*
Total Fat 11 g16.3%
Saturated Fat 1.6 g8.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 564.5 mg23.5%
Total Carbohydrates 320 g106.6%
Dietary Fiber 38.1 g152.4%
Sugars 51.4 g
Protein 45 g89.3%
Vitamin A 66.4% Vitamin C 163.3%
Calcium 6.2% Iron 51.4%
*Based on a 2000 Calorie diet