The Amish Cook from Oasis Newsfeatures

The recipe I posted can be made with frozen corn.  Frankly, I use 1/2 canned corn and 1/2 frozen corn.  You need to cook at 300-325 degrees and just keep stirring.  Has taken me more than 1 hour to cook - or I am thinking next time I have to do that way, will cut ingredients, butter and 1/2  down by 25%.  Better to be adding than deleting or not cooking in.

If you are in an area that does not have fresh corn, could you use frozen??? 

I have been freezing a corn recipe for the last 20 years that is the best that is ever is.  The recipe is:  16 cups of corn cut off the cob, 1 lb butter, 1 pint 1/2 & 1/2, 1-1/2 cups sugar, maybe 2 TB salt.  Put in a roasting pan in oven at 350 degrees for 1 hour, stirring several times.  Let cool.  Put in containers and freeze.

Have to make this to take to all the family events.  Really rich and good.

  thanks for sharing. I know my MIL water bathed alot things that said only to pressure can now . She lived to be 92. I pressure can a lot of things instead of water bathing 3 to 6 hours . I just don't have the time to keep watch of doing it the water bath long hour method and they say it is safer.

Home canned creamed corn is different than what you buy. It is in the way it is cut off the cob. You cut only about 1/2 way to the cob on the first cut and go back again to get the second part of the kernal. In this way, you get the milk from the corn(hence the name-creamed). You have to be really careful not to get any of the cob. There is a long wooden device called a corn cutter. It has a reversible blade for whole kernal or creamed corn. I bought mine locally , but I think Lehman's sells it. If you process your corn soon after picking, you won't need sugar..but you can add some if you want. Just follow your regular canning directions. Pressure canning is the recommended way, but I waterbath mine for 3 hours. I know...it isn't supposed to be safe, but it is my choice. I only pressure can dense stews, pumpkin, and dry beans. In my opinion, everything else overcooks. I am however in no way telling you to do as I do. Do what you feel is the safest method for you. Good luck!

I posted one awhile back--as far as canning it goes, you'll have to talk to one of these ladies who cans on a regular basis. I'm new to it.

I posted one awhile back--as far as canning it goes, you'll have to talk to one of these ladies who cans on a regular basis. I'm new to it.