Home Canning Cream Style Corn with Recipe and Tips
Earlier this month we stopped by one of our favorite farmer’s markets and found a special deal on fresh corn. They were selling freshly picked ears for .40 cents an ear with the 13th ear free. Typically we pay .75 cents to $1.00 per ear so I took advantage of the sale and purchased 4 baker’s dozen of corn! We did the half-and-half with some yellow ears and some white ears.
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Once we got home we got busy shucking all of the corn so that we could process it for wintertime use. We enjoy home canning and will do as much as we can throughout the summer growing season. If you’re looking to can whole kernel corn you can check out my previous post. This particular post is all about home canning cream style corn.
You will need a steam pressure canner, glass mason jars, home canning accessories, a kernel stripper or paring knife, cutting board, measuring cup, salt, etc. I follow the recipe printed in the Ball Blue Book. If you’re into canning, you definitely need that book! This recipe will yield approximately 6 pint jars. The recipe calls for pounds of corn. I can tell you that I got 7 pint jars out of 13 large ears of corn if that helps you to gauge how many ears that you’ll need.
Home Canning: Cream Style Corn
3 1/2 to 4 1/2 pounds ears of corn
salt
water
Prep: Remove husk and silk from ears of corn. Wash corn under cold running water, drain. Cut corn off the cob with a knife or kernel stripper, leaving the tips. (I love using the Pampered Chef Corn Kernel Stripper Tool). Start at the small end of the cob and work downward to the stem end. Scrape cob to extract pulp and milk. Measure kernels, pulp, and milk together.
Cook: Put corn, pulp, and milk in a large saucepan, add 1/2 teaspoon salt, if desired, and 1 1/4 cups boiling water for every 2 cups of corn. Boil mixture for 3 minutes.
Fill: Ladle hot corn and liquid into a hot jar, leaving 1″ headspace. Remove air bubbles. Clean jar rim. Center lid on top and adjust band until its fingertip tight. Place jar on the rack in pressure canner containing 2″ of simmering hot water. Repeat until all jars are filled.
Process: Place lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Put weighted gauge on vent, bring pressure to 10 pounds psi. Process pint jars for 1 hour and 25 minutes. Turn off heat. Cool canner to zero pressure. After 5 minutes remove lid. Let jars cool for 10 minutes. Remove jars from canner, do not retighten bands if loose. Cool for 12 hours. Label and store jars for up to 1 year.
Tips: Cream style corn should ONLY be processed in pint sized jars. They don’t recommend canning creamy style in quart sized jars. You should shuck your corn outdoors if possible. If not, you’ll want to clean up all silk and kernels from the floor as soon as you’re done. Floors can get really slippy with wet silk!
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