Cream Style Corn

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“Pressure canned cream style corn so that it can be put up & enjoyed all year long.”
READY IN:
2hrs 43mins
SERVES:
72
YIELD:
18 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Sterilize 18 pint jars by boiling for 10 minutes or baking at 225 for 20 minutes.
  2. Simmer lids & bands in (not boiling) water.
  3. Husk corn.
  4. Remove silk.
  5. Wash ears.
  6. Blanch ears 4 minutes in boiling water.
  7. Cut corn from cob at about the center of kernel.
  8. Scrape remaining corn from cobs with a table knife.
  9. To each quart of corn and scrapings, add two cups of boiling water.
  10. Heat all to boiling.
  11. Let boil for 3 minutes.
  12. Add 1/2 teaspoon salt to each jar, if desired.
  13. Fill pint jar with hot corn mixture, leaving 1-inch head space.
  14. Adjust lids and process 85 minutes at 10 lb. pressure (0-1000 ft) or 15 lb pressure (above 1000 ft.).

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