Corn - Cream Style
Select ears containing slightly immature kernels, or of ideal quality for eating fresh.
- Husk corn, remove silk, and wash ears. Blanch ears 4 minutes in boiling water. Cut corn from cob at the center of kernel. Scrape remaining corn from cobs with a table knife.
- Hot Pack
- Add 1 cup of boiling water to 2 cups of corn. Heat to a boil. Fill hot pint jar with hot corn, leaving 1-inch headspace. Add 1/2 teaspoon salt to each pint jar, if desired. Remove air bubbles, adjust lids and process.
|Style of Pack||Jar Size||Process Time||Canner Pressure at "0" ft|
|Hot||Pints||85 min||11 lb||10 lb|
For processing at above 1,000 ft, see Altitude Adjustments.