Day 51: Creamed Corn

Creamed Corn
Day Fifty-One (10.07.2012)
Processing: Pressure Canning 85mins (pints)
Yield: 4 corn cobs = 1 quart (approximately)
Recipe Source: Ball Blue Book
 This morning I went olive picking with one of my friends (more about that in two weeks time) and I also received some grapefuit to use tomorrow I think. Today's canning used some fresh corn cobs - I made creamed corn. Creamed corn is different from the pressure canned corn kernels I've done before as the milk and pulp are in creamed corn, whereas the pressure canned kernels do not include these. I hot packed these ...
Pre-heat jars
Begin by pre-heating the pint jars in boiling water and the rings/seals in simmering water - they will sterilise while you prepare the corn - also put the pressure canner on high heat (with 2 inches of water inside).

Prepare corn: remove husk, silk and any blemishes 
Husk corn, removing silk and any blemishes. Wash cobs then drain and cut away kernels. I stand the cob upright (like an "I") on a plate, cutting downwards with your knife in one motion. Rotate cob and repeat.  Scrape the sides of the cob to remove any pulp and any milk remaining - these all get put aside in a big bowl.

Heat corn
Measure corn/milk/pulp mixture into a pot, adding 1/2 teaspoon of kosher salt and 1 1/4 cups boiling water for every pint of kernels (2 cups). Stir to combine and simmer for 3 minutes.

Pack jars
Remove corn from the pot, scooping into pre-heated pint jars. Ladle hot cooking liquid to 1 inch (2.5cm) headspace. Remove bubbles, adding extra liquid (or water, if required). Wipe rims, apply seals and twist bands on to fingertip-tight.

Pressure Canning Processing
Place hot jars into pressure canner (which has 2 inches of hot water already inside). Attach pressure canner lid and heat on high until visible white steam has vented for 10 minutes. Add weight and bring up to 10 pounds pressure then process for 85 minutes (pints at this pressure. Once finished, turn off heat, allow pressure to return to zero before venting then remove lid. Remove jars after 5 minutes to a teatowel-covered bench to rest overnight. The next day remove bands, label and store in a cool, dark place for up to 12 months.

fresh ears of corn (approx 2ears per pint)

boiling water
kosher salt The recipe for making your own pressure canned creamed corn like this is from the Ball Blue Book, available from or :(^_^):

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