Creamed Corn Recipe for Canning: A Sweet and Savory Summer Treat
Summer is the perfect time to enjoy fresh, sweet corn. And what better way to preserve that taste than by canning your own creamed corn? This recipe is simple, delicious, and perfect for adding a touch of summer to your pantry all year round.
Why Can Creamed Corn?
Canning creamed corn allows you to enjoy the taste of summer even in the coldest months. It's a great way to preserve a bountiful harvest, and it's also a convenient way to have a delicious side dish on hand for busy weeknights.
Here's what you'll need:
Ingredients:
- 6 ears of sweet corn
- 1/2 cup whole milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup sugar (optional)
Equipment:
- Large pot for boiling water
- Canning jars (pint size recommended)
- Canning lids and rings
- Jar lifter
- Large bowl with ice water
- Large knife
- Measuring cups and spoons
- Whisk
Instructions:
Preparing the Corn:
- Wash and husk: Wash the ears of corn thoroughly and remove the husks.
- Cut the kernels: Hold the ear of corn vertically and cut the kernels off with a sharp knife.
- Scrape the cob: After removing the kernels, use the back of the knife to scrape the cob for any remaining milk.
Making the Creamed Corn:
- Combine ingredients: In a large saucepan, combine the corn kernels, scraped milk, butter, flour, salt, pepper, and sugar (if using).
- Cook over medium heat: Stirring constantly, cook until the mixture comes to a boil and thickens slightly. Reduce heat and simmer for 5 minutes, stirring occasionally.
Canning the Creamed Corn:
- Prepare jars: Wash and sterilize canning jars, lids, and rings. (You can sterilize jars by boiling them in water for 10 minutes, or by running them through a dishwasher cycle.)
- Fill the jars: Carefully ladle the hot creamed corn into the sterilized jars, leaving 1/2 inch headspace.
- Wipe the rims: Wipe the rims of the jars with a clean cloth to remove any spills or debris.
- Place lids and rings: Place a clean lid on each jar and screw on the ring until fingertip tight.
- Process in a water bath: Fill a large pot with enough water to cover the jars by 1-2 inches. Bring the water to a boil. Carefully lower the jars into the boiling water using a jar lifter. Process for 90 minutes.
- Remove and cool: After processing, carefully remove the jars from the water bath using a jar lifter. Place them on a clean towel to cool. The lids should seal as they cool.
Storage:
Once the jars have cooled completely, check to make sure the lids have sealed properly by pressing on the center of the lid. If the lid doesn't move, it's sealed. Store the sealed jars in a cool, dark place for up to 12 months.
Tips and Variations:
- For a sweeter creamed corn, add a little more sugar.
- For a more savory flavor, use a little less sugar and add a pinch of cayenne pepper.
- You can also add other ingredients to your creamed corn, such as chopped onions, garlic, or fresh herbs.
Enjoy your homemade creamed corn! It's a delicious and versatile side dish that can be enjoyed year-round.
