Canning allows for the processing and preservation of fresh food for later use. When it comes to canning corn, the fresher the better. Corn is known to lose its sugar content as it ages, so you should seek out the freshest corn and can it immediately or put it on ice to halt the sugar loss. As a low-acid food, water baths are ineffective for canning creamed corn. Instead, a presser canner is needed to complete the canning process and seal your creamed corn in the jars.
Fill your canner pot about two-thirds full with water and heat on high. Do not put the lid on or seal the canner yet.
Husk, clean and wash your fresh corn.
Slide the blade of your knife across the corn cobs to remove the kernels, then slide the dull side against the cob to remove any remaining juice or kernels.
Measure out your corn kernels and add to a saucepan with 1 cup of hot water for each quart of corn. Bring to boil, then lower heat and let simmer for five minutes.
Transfer corn to canning jars. Fill jars to an inch of the top.
Add enough cooking liquid to cover the corn, but leave an inch of space at the top of the jar.
Put the lids and rings on the jars. Tighten the rings, but only enough to hold them and the lids in place.
Place jars in your pressure canner and seal the lid. Canners vary in operation, so follow the directions to seal yours. Once the gauge shows 10 to 11 pounds of pressure, set a timer for 25 minutes. Maintain 10 to 11 pounds of pressure by adjusting burner heat. The canner type and altitude may effect the pressure needed, so check the directions for your canner to confirm your needs and processing time.
Remove the canner lid after 85 minutes or so. Tilt the lid away as you open it to deflect the searing steam.
Grab the jars with your canning tongs and set on a rack or a heat-resistant surface. Allow jars to cool, then store for future use.