Cream-Style Corn


Preserving Method: Pressure Canning

  1. PREPARE pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  2. BOIL ears of corn in a large pot of water for 4 minutes. Drain, discarding cooking liquid, and let cool slightly. Cut corn from cob. Scrape cobs to extract pulp and milk. Measure corn, pulp and milk together. For every 2 cups corn mixture, add 1 cup boiling water.
  3. TRANSFER corn mixture to a stainless steel saucepan and bring to a boil over medium-high heat. Reduce heat and boil gently for 3 minutes, until heated through.
  4. LADLE corn and liquid into hot jars, leaving 1 inch headspace. Add 1/2 tsp salt to each jar, if desired.
  5. REMOVE air bubbles and adjust headspace, if necessary, by adding more corn and hot liquid. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Place jar on rack in pressure canner containing 2 inches of simmering water. Repeat until all jars are filled. 
  6. PROCESS pint jars in a pressure canner at 10 pounds pressure for 1 hour 25 minutes, adjusting for altitude. Turn off heat; cool canner to zero pressure. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.