Corn — Cream Style — NCHFP
Tested NCHFP pressure-canning directions for cream-style corn.
Ingredients
Cream-style corn
- 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.
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Recipe Notes
Safety: Quart jars are not recommended because cream-style corn is dense.
Exact source: https://nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/corn-cream-style/