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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Every year I like to make a few jars of homemade Strawberry Jam using my water bath canner. I enjoy home canning and when I make strawberry jam I use the recipe in my Ball Blue Book. This jam is really easy-to-make and tastes 100% better than it’s store bought counterparts.

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You’ll need a water bath canner, glass half-pint mason jars, lids, rings and basic home canning supplies (canning funnel, ladle, jar lifter, seal-lid lifter, etc.). I recommend using old kitchen linens as they can become stained during this process. I keep a pile in my canning closet that I ONLY use when canning. This recipe will make approximately 8 half-pint jars.

Wash and dry all jars before starting the recipe. I also like to rinse my lids and rings. Lay them out on a cotton towel to dry while preparing the recipe.

Home Canning Strawberry Jam Recipe

2 quarts whole, fresh, strawberries
6 tablespoons Ball Classic Pectin
1/4 cup bottled or fresh lemon juice
7 cups granulated sugar

Prep: Wash strawberries under cold running water, drain. Remove stems and caps. Crush strawberries one layer at a time using a potato masher. (I do this in my large mixing bowl).

Cook: Combine strawberries, pectin, and lemon juice in a large saucepan, stirring to blend in pectin. Bring to a boil over medium-high heat. Add the granulated sugar, stirring until sugar dissolves. Bring mixture to a rolling boil that can’t be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam if necessary.

Fill: Ladle hot jam into a hot jar, leaving 1/4″ headspace. Remove air bubbles. Clean jar rim with a clean, cotton cloth. Center lid on jar and adjust ring (band) to fingertip-tight. Place jar on the rack elevated in simmering water in your water bath canner. Repeat until all jars are filled.

Process: Lower the rack into the simmering water. Water must cover jars by 1″ depth. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process half-pint jars for 10 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner, do not retighten bands if loose. Cool for 12 hours. Check seals. Label and store jars.

Additional Tips: I’ve been buying and using the new Ball seals/lids and love them! I can now keep my home canned goods for up to 18 months using their new seals. Making homemade jam can be a sticky task! Make sure you have a wet cloth nearby to wipe off your hands as you go along. You’ll want to clean-up your counter-tops as soon as your done because you can get staining. Toss all kitchen linens that were used during the process into the wash immediately when finished.

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