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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