Help - I just spent the entire day cleaning 2 bushels of corn and cutting it off the cob so I could "can" creamed corn. I followed the recipe - just add 1/2 tsp salt to each jar, leaving 1" headspace. Pressure cook for 85 min. It turned to glue and exploded all over the canner. There was an added note to add boiling water and leave 1" headspace, but it was already filled to 1" below the top. What did I do wrong? I only did 1/2 half the creamed corn and have put the remaining in the refrigerator to try again tomorrow.
I know how it is.... I have never had any luck canning corn of any kind whatsoever! I am scared now, as my husband and sister in law want to try again. It is such a lot of work to just go to waste like that. I'd just as soon freeze it, truthfully. Maybe it is better to only use the pint jars?
I did have success with the whole kernal corn and I used only pint jars. One of my freezers went out a few weeks ago and I only have a small amount of space in the meat freezer; that is why I am so anxious to can the corn. I have a field of corn to use all I want and I hate to buy something when I can fresh for just the cost of my time.
Oh corn seems to have good points and bad. I myself don't know if I will ever try to can it again. It's freezer for me now. Several years ago my mom and I worked so hard cutting off corn and canning it, the jars were sealed that was at first. Then that night we laid in bed hearing all the pops. They were popping open. Ended up throwing buckets of cut off corn to the chickens. About made you cry. So no more canned corn for me or my mom. To go through all that work and lose it. It is just put in to the freezer now.
I hope you get some good response to your question. I would be interested in hearing other success stories and how to achieve success.
Creamed Corn Disaster
Posted - Aug 03 2009 : 7:44:39 PM
