Creamed corn in jars: the step-by-step blueprint for preserving your sweet kernel bounty

Canning creamed corn in jars is a rewarding and practical way to preserve the sweet, succulent flavors of summer corn. By following these step-by-step instructions, you can create a delicious and shelf-stable pantry staple that will delight your family and friends for months to come.

Gather Your Equipment

Before you begin, gather the following essential equipment:

• Pressure canner
• Canning jars (pint or quart size)
• Lids and rings
• Jar lifter
• Bubble popper
• Measuring cups and spoons
• Large pot or Dutch oven
• Strainer
• Corn shucker and knife

Select and Prepare the Corn

Choose fresh, sweet corn on the cob. Remove the husks and silk, then cut the kernels off the cob. You will need approximately 8 cups of kernels for each pint jar.

Make the Creamed Corn

In a large pot or Dutch oven, combine the corn kernels with enough milk to create a creamy consistency. You can use whole milk, skim milk, or even evaporated milk. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes, or until the corn is tender and the liquid has thickened.

Prepare the Jars

Wash the canning jars, lids, and rings thoroughly in hot soapy water. Rinse well and sterilize the jars and lids by boiling them in a large pot of water for 10 minutes. Keep the jars hot until ready to use.

Fill the Jars

Using a jar lifter, carefully fill the hot jars with the creamed corn mixture, leaving about 1 inch of headspace at the top. Use a bubble popper to remove any air bubbles. Wipe the rims of the jars with a clean, damp cloth to remove any food particles.

Seal the Jars

Place the lids on the jars and screw on the rings finger-tight. Do not overtighten.

Pressure Canning

Place the jars in the pressure canner and fill it with enough water to cover the jars by at least 1 inch. Follow the manufacturer’s instructions for your pressure canner to process the jars. For pint jars, process at 10 pounds of pressure for 20 minutes. For quart jars, process at 10 pounds of pressure for 25 minutes.

Cool and Store

Once the processing time is complete, turn off the heat and allow the pressure canner to cool down naturally. Once the pressure has returned to zero, carefully remove the jars from the canner and let them cool completely on a wire rack. Check the seals to ensure that they are airtight. Store the jars in a cool, dark place for up to 1 year.

Enjoy the Fruits of Your Labor

Your canned creamed corn is now ready to enjoy! It can be served as a side dish, added to soups and stews, or used as a filling for cornbread or tortillas.

Additional Tips

• For a richer flavor, add a tablespoon of butter or cream to the creamed corn before canning.
• You can also add other vegetables to your creamed corn, such as diced onions, bell peppers, or tomatoes.
• If you don’t have a pressure canner, you can also water bath can creamed corn. However, the shelf life of water bath canned foods is shorter than pressure canned foods.
• Be sure to label and date your canned goods for easy identification and tracking.

Final Thoughts: A Culinary Delight for All Seasons

Canning creamed corn in jars is a simple and rewarding way to preserve the flavors of summer corn. With a little effort and preparation, you can enjoy this delicious and versatile dish throughout the year. So gather your ingredients, fire up your pressure canner, and embark on a culinary adventure that will delight your taste buds and nourish your body.

What You Need to Know

Q: How long does canned creamed corn last?
A: Properly canned creamed corn will last for up to 1 year when stored in a cool, dark place.

Q: Can I use frozen corn to make creamed corn?
A: Yes, you can use frozen corn, but it is important to thaw it completely before using it.

Q: Can I add sugar to my creamed corn?
A: Yes, you can add sugar to taste. However, be aware that adding sugar will reduce the shelf life of your canned creamed corn.