Delicious and Easy Cream Corn Recipe for Canning
Looking for a tasty and convenient way to preserve the sweetness of summer corn? Canning cream corn is the perfect solution! This recipe is simple, versatile, and will bring a touch of sunshine to your table all year long.
Here's what you'll need:
Ingredients:
- 8 cups fresh corn kernels (about 6 ears)
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup butter
- 1/4 cup sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Equipment:
- Large pot for boiling water
- Canning jars and lids
- Jar lifter
- Canning funnel
- Large bowl filled with ice water
- Large pot for processing jars
Instructions:
Preparing the Corn:
- Shuck and remove the silks from the corn ears.
- Cut the kernels from the cobs. You can use a sharp knife or a corn cob cutter.
- Scrape the cobs with the back of a knife to collect the milky juice. This adds extra flavor to your cream corn.
Making the Cream Corn:
- Combine the corn kernels, milk, cream, butter, sugar, salt, and pepper in a large saucepan.
- Bring the mixture to a simmer over medium heat. Stir occasionally until the butter melts and the sugar dissolves.
- Reduce the heat to low and simmer for 15 minutes, stirring occasionally. This will allow the flavors to meld and thicken slightly.
Canning the Cream Corn:
- Sterilize your canning jars and lids. You can do this by boiling them in water for 10 minutes.
- Fill the jars with the hot cream corn, leaving 1 inch of headspace at the top.
- Wipe the rims of the jars clean. This prevents a vacuum seal from forming properly.
- Place the lids and rings on the jars.
- Process the jars in a boiling water bath for 35 minutes. Make sure the water level is at least 1 inch above the tops of the jars.
- Remove the jars from the water bath and let them cool completely. You should hear a popping sound as the lids seal.
Tips and Variations:
- For a richer flavor, consider using half-and-half instead of whole milk.
- If you don't have heavy cream, you can substitute it with an equal amount of whole milk.
- For a sweeter cream corn, add a tablespoon or two of honey instead of sugar.
- Add a pinch of red pepper flakes for a bit of spice.
- For a smoother texture, blend the cream corn before canning.
Enjoy your canned cream corn! It can be enjoyed as a side dish, added to soups and stews, or used in recipes like cornbread.
Storage:
- Store your canned cream corn in a cool, dark place for up to a year.
By following this recipe, you can preserve the delicious taste of fresh corn and enjoy it year-round.
