Making and Canning Cream-Style Corn
Cream-stype corn is easy to can using this recipe and procedure.

If not canning, use this link for our easy homemade creamed corn recipe.
Whole Sweet Corn in Husks

weights are always approximated..
 Pint

2.25 lbs
Boiling Water
 as needed
Canning Salt
 1/2 teaspoon
Pressure Canner Processing
 85 minutes
Follow jar and cap manufacturer's recommendations and instructions and visit their websites
for updates on a regular basis.
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© 2004 David G. Blackburn
  1. Calculate total ingredients desired using our conversion chart.
  2. Only use perfect corn.
  3. Husk, remove silk and wash corn.
  4. Blanch for 4 minutes, reserving cooking water for canning.
  5. Cut corn from cob, getting only about 1/2 of the kernel and then scrap the cobs.
  6. Mix the kernels and scrapings together.
  7. Canning using raw or hot pack method with 1” of headspace. Do not press down.
  8. Pour salt over corn.
  9. Pour hot water over corn, maintaining 1" headspace.
  10. Processing with a Pressure Canner 85 minutes for pints, at 11 pounds, or 10 pounds
    for a weighted gauge.
  11. For elevations above 1,000 foot level see Altitude Time Adjustments.
  12. After processing, remove from boiling water and place the jars on a towel, separated
    by 1” to cool naturally.
  13. Labeling and Storing
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