creamed corn

READY IN: 25mins
Recipe by gina2452

easy cream corn

Top Review by Chabear01

used your recipe to the letter. Covered corn with water and let boil down to the consistency I wanted. I canned into pint jars and processed in pressure canner for 1 hour and 10 minutes. We also ate what little I had left that would not fill the jars...it turned out good. The next batch I processed half the corn to a rough chop and cooked with the other half and processed the same way. This also turned out darned good. Then took a chance and processed 4 pints with some chipotle pepper seasoning...also very good. The rule on canning if low acidity then pressure can...this would include any vegetable not pickled and tomatos, and meats. To can pints under 20 pounds of pressure 1 hour 10 minutes, quarts 1 hour 20 minutes. This insures against botulism.

Ingredients Nutrition

Directions

  1. cut corn down the middle of the kernals then cut from cob.
  2. cook in a little water until done add a little sugar,milk,salt, pepper,butter.
  3. cook a min.
  4. dissolve cornstarch in water and add bring to a boil for 1 minute.
  5. can be frozen or canned.

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