Preserving summer’s bounty: a comprehensive guide to canning creamed corn
Canning creamed corn is an excellent way to preserve the sweet, juicy flavors of summer corn. By following a few simple steps, you can enjoy this delicious treat all year round. This guide will provide you with a detailed walkthrough of how to can creamed corn in jars, ensuring safe and successful results.
Gathering Your Supplies
Before you begin, gather the following supplies:
- Fresh corn on the cob
- Sharp knife
- Large pot or Dutch oven
- Cream or milk
- Butter
- Salt and pepper
- Mason jars with lids and bands
- Jar lifter
- Canner
Preparing the Corn
1. Shuck the corn: Remove the husks and silk from the corn.
2. Cut the kernels: Use a sharp knife to cut the kernels off the cob.
Making the Creamed Corn
1. Heat a large pot or Dutch oven: Add the corn kernels and enough cream or milk to cover them.
2. Bring to a simmer: Heat the mixture over medium heat, stirring occasionally.
3. Add butter and seasonings: Once the mixture starts to simmer, add butter, salt, and pepper to taste.
4. Cook until thickened: Continue simmering the creamed corn until it reaches your desired consistency.
Preparing the Jars
1. Sterilize the jars: Wash the jars, lids, and bands in hot soapy water. Rinse well and sterilize them in a boiling water bath for 10 minutes.
2. Fill the jars: Using a jar lifter, carefully fill the hot jars with the creamed corn, leaving about 1/2 inch of headspace at the top.
3. Remove air bubbles: Gently tap the jars on the counter to remove any air bubbles.
Sealing the Jars
1. Wipe the rims: Use a clean, damp cloth to wipe the rims of the jars.
2. Place the lids and bands: Place the lids on the jars and screw on the bands finger-tight.
Canning the Creamed Corn
1. Use a canner: Place the jars in a canner filled with water. The water should cover the jars by at least 1 inch.
2. Process the jars: Bring the water to a boil and process the jars for the recommended time according to your altitude.
3. Cool the jars: Once the processing time is complete, turn off the heat and let the jars cool in the canner for 10 minutes.
4. Remove the jars: Carefully remove the jars from the canner and place them on a wire rack to cool completely.
Storing the Creamed Corn
Store the canned creamed corn in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within 3-4 days.
Additional Tips
- Use fresh, high-quality corn for the best flavor.
- Experiment with different seasonings to create your favorite creamed corn recipe.
- If you don’t have a canner, you can use a pressure cooker to process the jars.
- Always follow the recommended processing times for your altitude to ensure safe canning.
Troubleshooting
- The creamed corn is too thin: Cook the mixture for longer to thicken it.
- The creamed corn is too thick: Add more cream or milk to thin it out.
- The jars did not seal properly: Check the lids and bands for any damage. Re-process the jars if necessary.
Answers to Your Most Common Questions
Q: How long can I store canned creamed corn?
A: Canned creamed corn can be stored in a cool, dark place for up to 1 year.
Q: Can I freeze canned creamed corn?
A: Yes, you can freeze canned creamed corn for up to 6 months.
Q: Can I use low-fat or non-fat cream or milk to make creamed corn?
A: Yes, you can use low-fat or non-fat cream or milk, but the creamed corn will be less creamy.
