Cream Style Corn - cooking recipe

Ingredients

20 lbs corn
11 cups water
9 teaspoons salt (optional)

Preparation

Sterilize 18 pint jars by boiling for 10 minutes or baking at 225 for 20 minutes.
Simmer lids & bands in (not boiling) water.
Husk corn.
Remove silk.
Wash ears.
Blanch ears 4 minutes in boiling water.
Cut corn from cob at about the center of kernel.
Scrape remaining corn from cobs with a table knife.
To each quart of corn and scrapings, add two cups of boiling water.
Heat all to boiling.
Let boil for 3 minutes.
Add 1/2 teaspoon salt to each jar, if desired.
Fill pint jar with hot corn mixture, leaving 1-inch head space.
Adjust lids and process 85 minutes at 10 lb. pressure (0-1000 ft) or 15 lb pressure (above 1000 ft.).