Canning Corn – Cream Style

Quantity: An average of 20 pounds (in husks) of weet corn is needed per canner load of 9 pints. A bushel weighs 35 pounds and yields 12 to 20 pints--an average of 2-1/4 pounds per pint.

Quality: Select ears containing slightly immature kernels, or of ideal quality for eating fresh.

Procedure: Husk corn, remove silk, and wash ears. Blanch ears 4 minutes in boiling water. Cut corn from cob at about the center of kernel. Scrape remaining corn from cobs with a table knife.

Hot pack--To each quart of corn and scrapings, add two cups of boiling water. Heat to boiling. Add 1/2 teaspoon salt to each jar, if desired. Fill pint jar with hot corn mixture, leaving 1-inch headspace. Adjust lids and process according to the recommendations in Table 1 or Table 2 depending on method of canning used.

Table 1. Recommended process time for Cream Style Corn in a dial-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
Style of pack	Jar Size	Process Time	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Hot	Pints	85 min	11 lb	12 lb	13 lb	14 lb

Table 2. Recommended process time for Cream Style Corn in a weighted-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 1,000 ft	Above 1,000 ft
Hot	Pints	85 min	10 lb	15 lb
Raw	Pints	95	10	15