Canning Cream-Style Corn, Pint Jars
- Details
- Published on March 15 2011
- Written by David Blackburn (All Rights Reserved)
Cream-style corn can be easily canned at home, but we prefer canning whole kernel corn and then making Cream Corn when the corn is opened. Please note the processing time for cream-style corn is indeed 30 minutes longer than for whole kernel corn and it should not be canned in quart jars.
Also see:
- Canning Whole Kernel Corn in Pint Jars
- Canning Whole Kernel Corn in Quart Jars
- Making Cream Corn
- Making Corn Casserole
| 1 Pint | 2 Pints | 3 Pints | 4 Pints | 5 Pints | 6 Pints | 7 Pints | 8 Pints | |
| Whole Sweet Corn in Husks | 2-1/4 lbs. | 4-1/2 lbs. | 6-3/4 lbs. | 9 lbs. | 11-1/4 lbs. | 13-1/2 lbs. | 15-3/4 lbs. | 18 lbs. |
| Boiling Water | as needed | |||||||
| Canning Salt (Optional) | 1/2 tsp. per pint | |||||||
Yields will vary based on how you cut the carrots.
- Use only perfect corn.
- Husk, remove silk and wash corn.
- Blanch for 4 minutes, reserving cooking water for canning.
- Keeping corn warm, cut corn from cob, half-way down the kernel and then scrape the rest with the knife.
- Can corn using hot pack method with 1" headspace and then add boiling water, maintaining 1" headspace.
- Add optional salt to each canning jar.
- Process using a pressure canner for 85 minutes for pint jars at 11 pounds for a dial gauge or 10 pounds for a weighted gauge.
- For elevations above 1,000 foot level see Altitude Time Adjustments.
- After processing, place the jars on a towel, separated by 1" to cool.
- Labeling and Storing
Equipment Needed:
- Pressure canner, Presto (Best Value)
- Pressure canner, All-American (Best Quality)
- Lifting tool
- Canning funnel
- Large stove-top pot
- *Jars and lids
- Clean Cloth Towels
- Paper towels
- *See manufacturer's instructions
These instructions are adapted from the United States Department of Agriculture's Complete Guide to Home Canning.
|
|
Video 4: Home Canning Vegetables and Home Canning Soup Introduction to a pressure canner, sometimes referred to as a pressure cooker. At the end of this video you should understand how to can low acid foods how to home can vegetables and home canned soup. |
el, quarter and remove the seeds.Combine water, spices, sugar, lemon juice and cornstarch in a large, heavy pan and slowly bring to a boil, stirring continuously to avoid lumping of cornstarch.Add fruit and bring up to simmer, cooking for about five minutes, stirring continuously.
Canning Cream-Style Corn, Pint Jars