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Canning creamed corn

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My wife and I have been getting into some canning and wanted to try some creamed corn with the pressure cooker. I would appreciate any recipies or tips.Thanks in advance.

I know you asked for canning recipes but here's what my wife does.

16-18 cups corn

1 lb. butter

1 pint of heavy cream

1/2 cup sugar

Bake in oven at 350 degrees for one hour, stirring about every 15 minutes. Let cool and then pour into zip-lock type freezer bags in desired serving size. I try to remove as much air as possible and lay the bags out flat on a cookie sheet in the freezer so they will stack nicely. This also helps reduce thawing time when we are ready to use them.

This is a really good recipe. Enjoy.

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Thanks for the recipe Bob. It is cooling in kitchen now and smells great. I was too full to try it but will have to keep one in fridge for tomorrow. BTW we cut the butter in half, hope it doesnt change the taste....lol. I had to try my new corn cutter/creamer which worked great.

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My family has been making the same for years. We call it cabin corn. We stop at our favorite corn stand on the way up to the cabin and grab a couple buschels. Take it off the cob outside and bake in the cabin. We add salt and pepper as well. Nothing better than cabin corn on Thanksgiving day.

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