Say hello to your new favorite canning recipe. This curried corn recipe is made in the pressure canner and can be turned into a scrumptious coconut creamed corn as pictured with the addition of one ingredient.

Source: Better Homes and Gardens


Recipe Summary

35 mins
1 hr 25 mins
2 hrs
9 pints


Ingredient Checklist


Instructions Checklist
  • Remove husks from the ears of corn. Scrub with a stiff brush to remove silks; rinse. Cook corn in enough boiling water to cover for 4 minutes; drain. When cool, cut corn from cobs from about the center of the kernels. Scrape remaining corn from cobs with a table knife (you should have about 14 cups). In a large pot combine the corn, water, lime juice, curry paste, salt, garlic, coriander, and cumin. Bring to boiling.

  • Ladle hot corn mixture into hot pint canning jars, leaving a 1-inch headspace. Wipe jar rims; adjust lids and screw bands.

  • Process filled jars in a pressure canner at 10 pounds pressure for weighted-gauge canner or 11 pounds pressure for dial-gauge canner for 85 minutes, adjusting for altitude (start timing when canner reaches 10 or 11 pounds pressure). Allow the pressure to come down naturally. Carefully remove canner lid; cool jars in canner for 10 minutes. Remove jars from canner; cool on a wire rack. Check lids for seal after 24 hours.

  • To serve, place contents of one jar in a small saucepan. Bring to a rapid boil. Boil, covered, for 10 minutes (add 1 additional minute for each 1,000 feet of elevation).

Curried Coconut Creamed Corn:

Prepare and process jars as directed. After rapidly boiling contents of one jar for 10 minutes, stir in 1/4 cup unsweetened coconut milk. Return to boiling. Boil gently, uncovered, for 1 minute.

Nutrition Facts

71 calories; fat 1g; carbohydrates 16g; insoluble fiber 2g; sugars 5g; protein 3g; vitamin a 138.1IU; vitamin c 5.3mg; thiamin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 22.1mcg; sodium 414mg; potassium 201mg; calcium 5mg; iron 0.5mg.