Thank you for addressing the discrepancy in recipe instructions, I have Ball books, the USDA book among others and I was wondering why some recommended blanching while others not. I generally prefer my Ball Blue Book to all others and it hasn't failed me thus far. I think I will try both methods to see on a practical level, which works best for me. It is concerning when they alter instructions over time, especially when the do not add a qualifier as to their reasons why. Thank you, great video.
Hi Carol, this video was great. Made 12 pts.of canned corn ( my favorite veg.)last year for the first time. Turned out wonderful. I however did not cream it when I open it. Still have more jars left. Thanks for this tutorial. This will forever be one of my go to recipes. So good to watch you make it. Salivating😋😋
Carol, Just wanted to tell you how much we love the corn stock. It is delicious. I made some of the corn chowder and put up as stock for later use. Thanks for continuing to make clear video. Blessings, Jo Ann from Mississippi
Clear and concise video, thank you!! Do you know why it's necessary to blanch the corn before stripping it? Just wondering what the purpose of that step is, how it benefits the process.
This am I opened up a can (Green Giant) and I was totally disappointed, it looked like chunky corn meal. Not what I remember from my younger days. I thought that if anyone knows how to make cream style corn it would be you. As soon as the fresh corn comes in this will be my go-to recipe. Thanks
Yummy! Thank you! Can't wait until the Ohio corn really comes in (have only seen a small amount so far) and I can pick up several dozen ears to make this. No corn beats Ohio corn. I had Indiana corn recently and it was good but Ohio is 1,000 times better. It's one of our favorite times of year. That and apple season. 😋
Tell your husband I’m starting to fall in love but don’t tell my wife lol!! I’m looking forward to trying that cream corn. We just put up 30 pints of corn strip off off the cob and it looks great God Bless keep the great video’s coming we watch them together 👍❤️🙏🏼🙏🏼🙏🏼
Thanks Carol! I can't remember if I said, but I wanted to can those 60 ears that hubby brought home but when he saw that it might turn brown he turned to a little kid again and was like I don't eat brown corn"!🙄🙄 So I ended up freezing it! I think I got 15 or 16 qt's from it! Thank You for showing this! So the next batch will be canned! Lol! And oh! NEVER use an electric knife to take the corn off! Unless you have one of those metal chain gloves on! 😂 My thumb is still healing up! 🤣😂🤣 Have a Blessed week Sweetie Pea! Much Love! 😘
@@carol-thriftychichousewife6231 Wonderful...thanks so much!😀 I know I have said it before, but it's worth saying again...your skin is just beautiful!😍
Superior video and instructions. I am not a rogue canner so really appreciate you displaying the proper tested methods! Going to watch allll your videos now. thank you! my canned fall very sweet corn does darken but the flavour is still good and very sweet. I raw pack but maybe if I blanch it will be better will try.
Have you tasted the difference between the blanched and unblanched corn? The reason I’m asking is that does it taste fresher after canning with one method over the other? I don’t want it to taste overcooked.
What’s the difference in making this cream corn and canning regular corn? Is it the basically the same but then adding whipping cream, starch and sugar as you open each new jar when u want it? I new at canning and I’m just curious as I’ve never canned cream corn or regular corn before and I want to make both. Thanks. I just live watching your videos.
Oh my! creamed corn!!!! I been wondering how to do this. And here I am looking for those videos on how you used your herbed potatoes and I find this. 😁
@@carol-thriftychichousewife6231 if you don't mind would you send me those links here because I'm getting sidetracked I just found your peach baked beans LMAO!!! In fact I'm watching that right now... but I got these potatoes I need to can up. I would like to find out if I could roast them first but I don't know if that's a good idea
@@carol-thriftychichousewife6231 yes you are correct about that. But what about using an air fryer to roast? I believe there would be ways to put a little bit of a browning on the outside of potatoes without the use of oils or fats. Well, then again it probably doesmt have to be.. because you can still roast canned potatoes after they are drained.. yep i forgot about that😊
@@carol-thriftychichousewife6231 basically i like the flavor of roasted potatoes and i wish i knew of a good way to jar up that flavor with the potatoes. kind of like when we jar up roasted bell peppers with that black char..
I’m going to try the creamed corn this summer! Thank you for doing the video. Do you have any fermenting projects going? If so, I’d love to see them. I’ve been bitten by the bug and have tried a few now and not only is it fun, it’s delicious! Corn salsa, cucumber chips, garlic scape pesto, carrots with bay leaves. Kimchi and curdito are on my to-make list this week.
It does turn a funky color when it's sweet. The taste is okay but it's totally not pretty. I never did it again because of that. Thanks for the info behind the color change.
Cockeyedhomestead the only site that didn’t mention it was Ball. All others recommended it. I’ve made it fresh and from a jar I canned and I didn’t find that blanching made any difference 😊
Great video, have just planted my corn in Australia, do you know but I’m assuming I could do this in half pints as hubbs doesn’t eat corn, a pint is too much for me 😆❤️👍
O if you are making it fresh do you cook it first, or just let it boil until done? You have answered a question I wondered for a long time, so great video!
Susan Plouff here’s a link to a video I did on making it fresh... you do need to cook it some first 😊 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-wJ5dy_jyH54.html
My corn that I canned had a slight brown color but in January, it tastes just like summer. I don't think with the cooler spring that we had, that the corn was that sweet this year so far. I haven't done corn yet this season so it may not brown on me. It's good to know that was the reason why it did that.
I was really wanting to do some cream corn this year but corn is really expensive this year! I'm in NE Ohio and its $6 a dozen at all the farmers markets! It's normally $4-$4.75 a dozen depending on weather, etc and I don't know why it's so high this year! Now I also want to do the corn broth!
Please help! Your corn is more like what my grandmother cut off and froze for whole kernel corn. I make 3 runs and then scrape each cob, I noticed you only ran 1 run and then scraped. Is my corn to dense to pressure can safely for long shelf life. Any directions of pressure canning corn would be wonderful. I am a very new canner, Nesco electric pressure canner and any assistance is greatly appreciated.
I’m sorry but I’m not exactly sure what you’re asking. This is for “cream style” corn. I cut as close to the cob as possible to remove the kernels then scrap to get the “milk” of the corn. Not sure about making 3 runs… here’s more info on canning corn nchfp.uga.edu/how/can_04/corn_kernel.html
A friend told me years ago she can for years she at first had trouble canning corn. She said you take a slice of green tomato and put on the top of the corn before putting the lid on. I do can quarts. Neighbors did water bath canning for years.
I’m definitely going to try this recipe, but since the cobs are cleaned off pretty well, can they still be used to make corn broth? Might taste a little different since the corn isn’t roasted. Thoughts? (Kitty Katt on FB 😄)
I think I’ll stick to freezing because I’m scared to death of canning it and messing something up and all that work down the drain! I do a bushel at least every year of sliver queen & I would cry if I lost it! I can all my green beans though, I have that down pat!
@@carol-thriftychichousewife6231 oh good that makes me feel better! I will stick with the tried and true ! The farmer that I get mine from said to save myself some time and headaches and skip the blanching and just cut, scrape, bag and straight to freezer!🤷♀️
Ann Marie check to make sure there’s nothing added to it. Canning and pickling salt is what’s recommended but you can use any pure salt (no additives) 😊
I did a little research on this and you should only process pints for 55 minutes, quarts are 85 minutes and you don't can cream corn in quarts like you said.
Jomama 02 you must have misunderstood. I DID say that you CANNOT can cream style corn in quarts and it is also stated in the description box. And 85 minutes IS the correct processing time according to National Center For Home Food Preservation nchfp.uga.edu/how/can_04/corn_cream.html I’m not sure where you’re getting your information but 55 IS NOT the correct time for safe processing. The times you are quoting are for WHOLE kernel corn not cream-style, they are different. Please see the link to the NCHFP website. I do A LOT of research before I post so I can assure you I’m all about sharing safe information...
Jomama 02 at 4:43 I clearly state that is must be canned in quarts. It’s too dense to be canned in pints. So I’m not sure why you thought I said you could can it in quarts ...
SALT IS A PRESERVATIVE, DONT FORGET THAT. AND TWO. BOILING FOR 85 MINUTES I THINK WOULD PRESERVE THE COLOR OF THE CORN IN THE JAR. AND THATS PROBABLY WHY BLUE BALL CANNING DOES NOT SAY THAT.
Per the NCHFP it’s 85 minutes for pints. Processing in quarts is NOT recommended for cream style corn. I’m sorry but you are mistaken. Here’s the link nchfp.uga.edu/how/can_04/corn_cream.html
