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    You are in: Home / Recipes / Cream Style Corn Recipe
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    Cream Style Corn

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 43 mins

    1 hrs

    1 hrs 43 mins

    Coraniaid's Note:

    Pressure canned cream style corn so that it can be put up & enjoyed all year long.

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    Ingredients:

    Serves: 72

    Yield:

    pints

    Units: US | Metric

    Directions:

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

    Serving Size: 1 (163 g)

    Servings Per Recipe: 72

    Amount Per Serving
    % Daily Value
    Calories 121.0
     
    Calories from Fat 17
    14%
    Total Fat 1.8 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 2.3 mg
    0%
    Total Carbohydrate 26.4 g
    8%
    Dietary Fiber 3.0 g
    12%
    Sugars 5.7 g
    22%
    Protein 4.3 g
    8%

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