Corn - Cream Style

Select ears containing slightly immature kernels, or of ideal quality for eating fresh.

Procedure
Husk corn, remove silk, and wash ears. Blanch ears 4 minutes in boiling water. Cut corn from cob at the center of kernel. Scrape remaining corn from cobs with a table knife.
Hot Pack
Add 1 cup of boiling water to 2 cups of corn. Heat to a boil. Fill hot pint jar with hot corn, leaving 1-inch headspace. Add 1/2 teaspoon salt to each pint jar, if desired. Remove air bubbles, adjust lids and process.
Style of Pack Jar Size Process Time Canner Pressure at "0" ft
dial-gauge weighted-gauge
Hot Pints 85 min 11 lb 10 lb

For processing at above 1,000 ft, see Altitude Adjustments.

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The Practical Guide to Making Salami

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

1001 Greatest Sausage Recipes
Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish