Safety classification
Tested
Testing authority: National Center for Home Food Preservation (University of Georgia / USDA-derived guidance)
Safety reviewed: 09/09/2026
Processing details
Altitude adjustment: Dial gauge: 11 psi at 0–2,000 ft; 12 psi at 2,001–4,000 ft; 13 psi at 4,001–6,000 ft; 14 psi at 6,001–8,000 ft. Weighted gauge: 10 psi at 0–1,000 ft; 15 psi above 1,000 ft.
Source & provenance
Safety classification: Tested recipe from NCHFP.
Cream-style corn canning safety
| Method | Pressure |
|---|---|
| Pack | Hot pack |
| Jar sizes | Pint only |
| Headspace | 1 inch |
| Quantity | About 20 lb in husks per 9 pints |
Processing details
Method: Pressure
Tested source
Tested recipe source: National Center for Home Food Preservation (NCHFP)
Cream-style corn timeline
- Prepare: Husk, remove silk, wash, blanch 4 minutes, cut kernel tips, and scrape the cobs.
- Pack: Add 1 cup water per 2 cups corn, bring to a boil, and pack hot.
- Process: Leave 1 inch headspace and pressure-can for the tested jar-size, gauge, and altitude schedule.
Equipment for cream-style corn
Affiliate disclosure: Equipment links may earn a commission at no added cost; safety guidance is independent.
- Pressure canner with rack and tested dial or weighted gauge
- Pint only Mason jars with two-piece lids
- Large pot,
canning funnel, jar lifter, headspace tool, and bubble remover
Visual method guide
- Blanch cleaned ears for 4 minutes.
- Cut kernel tips and scrape the cobs to collect the pulp.
- Add exactly 1 cup water per 2 cups corn and bring to a boil.
- Fill jars as directed, maintain 1 inch headspace, and process under pressure.
The official source and WPRM recipe card remain authoritative.
Safety essentials
Safety boundary: Use pints only, keep the water ratio, do not thicken, and follow the full pressure schedule.
What is cream-style corn?
This tested pints-only process preserves dense cream-style corn using a specified water ratio.
Before you begin
- Pints are the largest authorized jar size.
- Use 1 cup water for every 2 cups prepared corn.
- Do not add flour, starch, or other thickener.
Altitude-adjusted pressure schedule
| Jar | Time | 0–2,000 ft | 2,001–4,000 ft | 4,001–6,000 ft | 6,001–8,000 ft |
|---|---|---|---|---|---|
| Pints | 85 min | 11 psi | 12 psi | 13 psi | 14 psi |
| Jar | Time | 0–1,000 ft | Above 1,000 ft |
|---|---|---|---|
| Pints | 85 min | 10 psi | 15 psi |
Corn — Cream Style — NCHFP
Ingredients
- 20 lb sweet corn in husks average for 9 pints
- 1 cup water per 2 cups corn
- 1/2 tsp salt optional per pint
Equipment
- 1 Pressure canner Dial- or weighted-gauge.
- 9 Canning jars Pints only.
- 9 Two-piece canning lids Prepare according to manufacturer directions.
Directions
- Husk, remove silk, wash, and blanch ears 4 minutes.
- Cut corn from cob at about center of kernel; scrape remaining corn from cobs.
- Add 1 cup water per 2 cups corn and heat to boiling. Pack hot in pints with 1-inch headspace.
- Pressure process pints 85 minutes.
- Dial 11/12/13/14 psi by 2,000-ft altitude bands; weighted 10 psi through 1,000 ft and 15 psi above.
Recipe Notes
Private Notes
Questions or results?
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Tried this recipe?
Share your results how it turned out.How to serve cream-style corn
Heat gently as a side dish, or add after opening to corn pudding, chowder, casseroles, and fritter batter.
Cream-style corn questions
Can I use quart jars?
No. Quarts are not recommended for cream-style corn.
Is salt required?
No. The listed salt is optional for flavor.
Can I use a boiling-water canner?
No. This low-acid food requires pressure
Cream-style versus whole-kernel corn
Cream-style corn includes scraped pulp and is denser, requiring pints and 85 minutes. Whole-kernel corn has a separate preparation and schedule.
Cream-style corn troubleshooting
Why is the corn extremely thick?
Measure the required water ratio and do not add thickeners before
What if pressure drops below the required level?
Restore the required pressure and restart the full processing time.
What if a jar does not seal?
Refrigerate promptly or follow an authoritative reprocessing procedure within the permitted time.
Source & provenance
NCHFP, “Corn – Cream Style”. Official NCHFP/USDA pressure-canning process.
Editorial review: Supporting blocks checked against the official source on September 20, 2026. The WPRM recipe card was preserved.
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages:
Typical canning season
Season: Summer, Fall
Months: July, August, September
How much of the main ingredient should I grow?
18–35 lb of Sweet corn per person per year
This is an annual planning range that includes preserving and typical fresh use. Plant, row-foot, and square-foot estimates are shown only when compatible cited yield or spacing data is available.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.