Recipes and Cooking Curried Corn in the Pressure Canner 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on July 17, 2018 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 35 mins Process Time: 1 hrs 25 mins Total Time: 2 hrs Servings: 27 Yield: 9 pints Jump to Nutrition Facts Ingredients 24 ears of corn 7 cup water ¼ cup fresh lime juice 2 tablespoon Thai-style green curry paste 4 teaspoon salt 1 tablespoon minced fresh garlic 1 teaspoon ground coriander 1 teaspoon ground cumin Directions 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. Rate it Print Nutrition Facts (per serving) 71 Calories 1g Fat 16g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 27 Calories 71 % Daily Value * Total Fat 1g 1% Sodium 414mg 18% Total Carbohydrate 16g 6% Total Sugars 5g Protein 3g Vitamin C 5.3mg 27% Calcium 5mg 0% Iron 0.5mg 3% Potassium 201mg 4% Folate, total 22.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.