CREAM-STYLE CORN (CANNED)

Assemble these utensils:

Kitchen knife chopping board

2-quart utility bowl

Set of measuring spoons

Liquid measuring cup

2 No. 2 cans or

2 8-ounce glass jars

Pressure canner

Thermometer timer

Assemble these supplies:

5 medium size fresh corns (approximately

1 1/2 - 2 cups kernels)

1 teaspoon salt

Steps in preparation:

A. Raw Pack

1. Husk corn and remove silk.

2. Wash and cut corn from cob at about center of kernel and scrape cobs with the back of a strong knife.

3. Pack corn in pint jars to 1 inch of top and in tin cans to 1/2 inch of top. Do not shake or press down.

4. Fill to top with boiling water. Add 1/2 teaspoon salt to each container.

5. Exhaust to 170°F (about 25 minutes).

6. Seal and process in pressure canner at 10 pounds pressure (240°F) pint jar for 95 minutes; No. 2 cans for 105 minutes.

7. After processing, complete the sealing of glass jars.

8. Cool, label, and store.

B. Hot Pack

1. Do the first 2 steps in raw pack.

2. To each pint of corn add 1 cup boiling water.

3. Heat to boiling.

4. Pack hot corn in pint jars to 1 inch of top and No. 2 cans to top. Add 1/2 teaspoon salt to each container.

5. Exhaust to 170°F (about 10 minutes).

6. Seal and process in pressure canner at 10 pounds pressure (240°F) pint jars for 85 minutes and No. 2 cans for 105 minutes.

7. Complete the sealing of glass jars.

8. Cool, label, and store.

Helpful hint: Frozen corn can ideally be canned as cream-style corn.