Cream Style Corn

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 43mins
SERVES: 72
YIELD: 18 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sterilize 18 pint jars by boiling for 10 minutes or baking at 225 for 20 minutes.
  • Simmer lids & bands in (not boiling) water.
  • Husk corn.
  • Remove silk.
  • 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.
  • To each quart of corn and scrapings, add two cups of boiling water.
  • Heat all to boiling.
  • Let boil for 3 minutes.
  • Add 1/2 teaspoon salt to each jar, if desired.
  • Fill pint jar with hot corn mixture, leaving 1-inch head space.
  • Adjust lids and process 85 minutes at 10 lb. pressure (0-1000 ft) or 15 lb pressure (above 1000 ft.).
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