Cream Style Corn

• lbs corn↗20 lbs
• water↗11 cups
• teaspoons salt (optional)↗9 teaspoons

Step-by-step instructions

1. 1

   Sterilize 18 pint jars by boiling for 10 minutes or baking at 225 for 20 minutes.

2. 2

   Simmer lids & bands in (not boiling) water.

3. 3

   Husk corn.

4. 4

   Remove silk.

5. 5

   Wash ears.

6. 6

   Blanch ears 4 minutes in boiling water.

7. 7

   Cut corn from cob at about the center of kernel.

8. 8

   Scrape remaining corn from cobs with a table knife.

9. 9

   To each quart of corn and scrapings, add two cups of boiling water.

10. 10

    Heat all to boiling.

11. 11

    Let boil for 3 minutes.

12. 12

    Add 1/2 teaspoon salt to each jar, if desired.

13. 13

    Fill pint jar with hot corn mixture, leaving 1-inch head space.

14. 14

    Adjust lids and process 85 minutes at 10 lb. pressure (0-1000 ft) or 15 lb pressure (above 1000 ft.).