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Pressure Canning Cream Style Corn:

Creamed corn makes a great side dish to a nice country style meal, but it also works great as an ingredient in recipes such as corn casseroles, corn bakes, cornbread, etc.



1 to 1/2 lbs ears of corn per pint

Optional: Salt


Husk your corn and remove the silk, wash corn. Cut kernels from the cob, leaving the tip ends. Scrap the cob to extract pulp and milk. Measure pulp, milk, and kernels together. Add 1/2 tsp salt and 1 1/4 cups boiling water to each pint of cut corn. Boil for 3 minutes. Only process this recipe in pints. Ladle hot corn and liquid into the hot pint jars, being sure to leave a 1-inch head space. Remove any air bubbles. Adjust your two-piece canning lids. Process your pint jars for 1 hour and 25 minutes at 10 pounds of pressure in your pressure canner.

If you live at an altitude higher than 1000 feet above sea level you will want to view our pressure canning altitude chart.