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Home Canned Cream Style Corn

Chef.at.Home's picture
Ingredients
  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)
Directions

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.
Add salt.
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.
Add salt.
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled

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