Canned Creamed Corn (pressure canner required)

Canned Cream Corn 

24 pounds corn on the cob 

Canning salt 

1. in a 12 quart pot, bring 2 gallons water to a boil. Remove the husk and silk from the corn. Blanch the corn on the cob for 4 minutes in the boiling water. Allow the corn to cool enough to handle. 

2. In a large bowl, slice the corn kernels from the cob with a sharp knife, then run the knife blade along the ear again to remove the extra juice or milk. Measure the corn as you go so that you know how many pints of corn and corn milk you have. 

3. Place the corn and corn milk in a 12 quart pot. For each pint of corn and corn milk add 2 cups water. Heat the corn to boiling. 

4. Using a canning funnel, pour the corn and corn milk into your prepared jars, leaving 1 inch head space. Add 1/2 teaspoon salt in each jar . If necessary,, add boiling water to the jars to attain the required head space. 

5. Process the filled pint jars in a pressure canner at 10 pounds of pressure for 1 hour 35 minutes. 

6. After processing, if you find jars that haven't sealed, refrigerate them and use them within 2 weeks. Prior to eating or tasting, boil the food for 10 minutes. 

TIP: For easier slicing, place a saucer upside down in the bottom of the bowl to rest the ear of the corn on. Kernels and milk will be caught in the bottom of the bowl.