5 replies to this topic

[sewandsew]

Questions again please. Why do you add water to cream corn for processing in jars and why does it have to be processed for so long? I don't really like the idea of having my cream corn watered down. Thanks for the help.

[Twilight]

I never added water to mine .
Nor would I consider doing so.

[sewandsew]

Whew. Thanks. Could you tell me how to and how long you go in pressure cooker for pints?

[Violet]

Otherwise the cream style is too dense to be safely canned without the water. The heat will not penetrate the center of the jars to kill all the botulism spores. Please, add the water as said to do.

Also, corn takes that long to process for the same reasons, the density and the ph level. There are no safe shortcuts ! You must add water to insure you do not get botulism.

Takes 85 min. to process pints in the pressure canner. No safe way to can quarts.

[Jori]

It's also not the same as the store bought cream corn.

[sewandsew]

Thanks. I am having to learn how to can all over again. Please be patient with me.