Creamed Corn Canning Recipe: Delicious Summer Bounty Preserved
Summer is the perfect time to enjoy fresh, sweet corn. But what happens when the season ends? Preserve those summer flavors with this easy and delicious creamed corn canning recipe!
Ingredients:
- 8 cups fresh corn kernels (from about 6 ears)
- 2 cups whole milk
- 1/2 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
1. Prepare the Corn:
- Shuck and clean the corn ears.
- Cut the kernels from the cob using a sharp knife.
- Scrape the cob with the back of a knife to get the remaining milk and pulp.
2. Cook the Corn:
- In a large saucepan, combine the corn kernels, milk, butter, flour, salt, and pepper.
- Bring the mixture to a boil over medium heat, stirring frequently.
- Reduce heat to low and simmer for 10 minutes, stirring occasionally, until the corn is tender and the sauce has thickened.
3. Prepare for Canning:
- Sterilize jars and lids: Wash jars and lids in hot soapy water, rinse, and place in a boiling water bath for 10 minutes.
- Heat the creamed corn: Bring the creamed corn mixture to a rolling boil for 2 minutes.
4. Can the Corn:
- Ladle the hot creamed corn into the sterilized jars, leaving 1/2 inch headspace.
- Wipe the jar rims clean with a damp cloth.
- Place lids and screw bands on tightly.
- Process the jars in a boiling water bath for 90 minutes.
- Remove the jars from the bath and let them cool completely.
- Check for seals: The lids should be concave (pushed down) and the jars should make a "popping" sound when you press the center of the lid.
5. Store and Enjoy:
- Store the sealed jars in a cool, dark place.
- Enjoy your canned creamed corn for up to a year.
Tips:
- For a richer flavor, add a pinch of sugar or a tablespoon of heavy cream to the mixture.
- Customize your creamed corn by adding diced red bell peppers, onions, or other favorite vegetables.
- Use a pressure canner for a higher altitude if necessary.
Enjoy your delicious, homemade canned creamed corn!
