Michigan State University Extension
Preserving Food Safely - 01600884
10/13/97

### Canning Crean Style Corn

    GUIDE
    4:11

    CORN--CREAM
    STYLE

    QUANTITY:
     An average of 20 pounds (in husks) of sweet

    corn
    is needed per canner load of 9 pints. A bushel

    weighs
    35 pounds and yields 12 to 20 pints -- an average

    of
    2-1/4 pounds per pint.

    QUALITY:
     Select ears containing slightly immature

    kernels,
    or of ideal quality for eating fresh.

    PROCEDURE:
     Husk corn, remove silk, and 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.

    Hot
    pack -- To each quart of corn and scrapings, add two

    cups
    of boiling water. Heat to boiling. Add 1/2

    teaspoon
    salt to each jar, if desired. Fill pint jar

    with
    hot corn mixture, leaving 1-inch headspace. Adjust

    lids
    and process.

    Recommended
    process time for CORN-CREAM STYLE

    in
    a dial-gauge pressure canner.

                       Canner Gauge Pressure (PSI)

                            at Altitudes of

    Style
       Jar   Process  0-      2001-    4,001-   6,001-

    of
    Pack  Size  Time    2,000ft  4,000ft  6,000ft  8,000ft

    Hot
        Pints  85 min   11 lb    12 lb    13 lb    14 lb

    Recommended
    process time for CORN-CREAM STYLE

    in
    a weighted-gauge pressure canner.

                        Canner Gauge Pressure (PSI)

                             at Altitudes of

    Style
        Jar       Process      0-           Above

    of
    Pack   Size      Time         1,000 ft     1,000 ft

    Hot
          Pints     85 min       10 lb        15 lb

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