sewandsew Posted June 13, 2012 Share Posted June 13, 2012 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. Quote Link to comment
Twilight Posted June 13, 2012 Share Posted June 13, 2012 I never added water to mine . Nor would I consider doing so. Quote Link to comment
sewandsew Posted June 13, 2012 Author Share Posted June 13, 2012 Whew. Thanks. Could you tell me how to and how long you go in pressure cooker for pints? Quote Link to comment
Violet Posted June 13, 2012 Share Posted June 13, 2012 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. Quote Link to comment
Jori Posted June 13, 2012 Share Posted June 13, 2012 It's also not the same as the store bought cream corn. Quote Link to comment
sewandsew Posted June 14, 2012 Author Share Posted June 14, 2012 Thanks. I am having to learn how to can all over again. Please be patient with me. Quote Link to comment
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