Canned Corn - Cream Style


Quantity: An average of 20 pounds (in husks) of sweet corn is needed per canner load of 9 pints. A bushel weighs 35 pounds and yields 12 to 20 pints – an average of 2-1/4 pounds per pint.

Quality: Select ears containing slightly immature kernels, or of ideal quality for eating fresh.

Jar size: Pints


1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

2. Husk corn, remove silk, and wash ears.

3. Blanch ears 4 minutes in boiling water. Cut corn from cob at about the center of kernel. Scrape remaining corn from cobs with a table knife.

4. Hot pack – To each quart of corn and scrapings, add two cups of boiling water. Heat to boiling.

5. Add 1/2 teaspoon salt to each jar, if desired. Fill pint jar with hot corn mixture, leaving 1-inch headspace. 

6. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

7. process in a pressure canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Dial-Gauge Pressure Canner




Canner Pressure (PSI) at Altitudes of:

Style of Pack

Jar Size

Process Time

0-2000 ft

2001-4000 ft

4001-6000 ft

6001-8000 ft



85 min

11 lb

12 lb

13 lb

14 lb


Processing Times for Weighted-Gauge Pressure Canner




Canner Pressure (PSI) at Altitudes of

Style of Pack

Jar Size

Process Time

0-1000 ft

Above 1000 ft



85 min

10 lb

15 lb

Source: National Center for Home Food Preservation