Corn, Cream-Style
•Raw Pack.—Husk corn and remove silk. Wash. Cut corn from cob at about center of kernel and scrape cobs.
In glass jars.—Use pint jars only. Pack corn to 1½ inches of top; do not shake or press down. Add ½ teaspoon salt to each jar. Fill to ½ inch of top with boiling water. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 95 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Use No. 2 cans only. Pack corn to ½ inch of top; do not shake or press down. Add ½ teaspoon salt to each can. Fill cans to top with boiling water. Exhaust to 170° F. (about 25 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 105 minutes |
•Hot Pack.—Husk corn and remove silk. Wash. Cut corn from cob at about center of kernel and scrape cob. To each quart of corn add 1 pint boiling water. Heat to boiling.
In glass jars.—Use pint jars only. Pack hot corn to 1 inch of top. Add ½ teaspoon salt to each jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 85 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Use No. 2 cans only. Pack hot corn to top. Add ½ teaspoon salt to each can. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 105 minutes |