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
dial-gauge weighted-gauge
Hot Pints 85 min 11 lb 10 lb

For processing at above 1,000 ft, see Altitude Adjustments.

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