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How do I? ...Can Vegetables

Selecting, Preparing and Canning Vegetables

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.

Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

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 – Add 1 cup water to each 2 cups of corn and heat to a boil. Add 1/2 teaspoon salt to each pint jar, if desired. Fill pint jar with hot corn mixture, leaving 1-inch headspace. Caution: Quart jars are not recommended due to the denseness of the canned product. Remove air bubbles and adjust headspace if needed. Wipe jar rims. Adjust lids and process according to the recommendations in Table 1 or Table 2 depending on method of canning used.

Table 1. Recommended process time for Cream Style Corn in a dial-gauge pressure canner.
  Canner Pressure (PSI) at Altitudes of
Style of pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
Hot Pints 85 min 11 lb 12 lb 13 lb 14 lb

Table 2. Recommended process time for Cream Style Corn in a weighted-gauge pressure canner.
  Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft
Hot Pints 85 min 10 lb 15 lb

This document was adapted from "So Easy to Preserve", 6th ed. 2014. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.

Reviewed November 2009.

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