Cream Style Corn

Directions

1. 1
   Sterilize 18 pint jars by boiling for 10 minutes or baking at 225 for 20 minutes.
2. 2
   Simmer lids & bands in (not boiling) water.
3. 3
   Husk corn.
4. 4
   Remove silk.
5. 5
   Wash ears.
6. 6
   Blanch ears 4 minutes in boiling water.
7. 7
   Cut corn from cob at about the center of kernel.
8. 8
   Scrape remaining corn from cobs with a table knife.
9. 9
   To each quart of corn and scrapings, add two cups of boiling water.
10. 10
    Heat all to boiling.
11. 11
    Let boil for 3 minutes.
12. 12
    Add 1/2 teaspoon salt to each jar, if desired.
13. 13
    Fill pint jar with hot corn mixture, leaving 1-inch head space.
14. 14
    Adjust lids and process 85 minutes at 10 lb. pressure (0-1000 ft) or 15 lb pressure (above 1000 ft.).