creamed corn

I made the cream corn but all the water is gone what do I do

used your recipe to the letter. Covered corn with water and let boil down to the consistency I wanted. I canned into pint jars and processed in pressure canner for 1 hour and 10 minutes. We also ate what little I had left that would not fill the jars...it turned out good. The next batch I processed half the corn to a rough chop and cooked with the other half and processed the same way. This also turned out darned good. Then took a chance and processed 4 pints with some chipotle pepper seasoning...also very good. The rule on canning if low acidity then pressure can...this would include any vegetable not pickled and tomatos, and meats. To can pints under 20 pounds of pressure 1 hour 10 minutes, quarts 1 hour 20 minutes. This insures against botulism.

I freeze mine dont know too much about canning my grandmother always used a water bath.

Like one other person said, There was not enough info on the canning. I would need to know if it needs the bath prosses, cause I new at canning, just started yesterday. If you know could you please e-mail me , Thanks.Kathleen (Bossladyaa@aol.com)

didnt say enough about how much of milk, sugar etc, needed to know how much, and if water bath for canning is needed