I am planning to can creamed corn chowder. I am not sure if it will work
well using a pressure canner at 13 lbs for 60 minutes. The chowder has a
considerable amount of cream and starch. What is the recommendation for
this? Thanks for any suggestions.

Andie Z

With regards to cremed corn, my reccomendations are many.

Full details can be found here.

www.upthegary.com

Enjoy!

-minion

wrote:

With regards to cremed corn, my reccomendations are many.

(snip)

Y'know, I think people might have appreciated it better had you issued a
warning this wasn't suitable for all ages and given them a choice
whether to open it or not.

B/

wrote:
With regards to cremed corn, my reccomendations are many.

Full details can be found here.

www.upthegary.com

Enjoy!

-minion



Which one are you, the fat guy or the ugly chick?

Bob

"Andie Z" wrote in message
news:N5bKf.6177$PL2.4008@trndny03...
I am planning to can creamed corn chowder. I am not sure if it will work
well using a pressure canner at 13 lbs for 60 minutes. The chowder has a
considerable amount of cream and starch. What is the recommendation for
this? Thanks for any suggestions.

Wow, either my newsfeed is acting up, or this ng has been really quiet
lately.

Anyway, since I show no has responded to this, I thought I would. I'm a
neophyte at pressure canning, but it's my understanding that neither dairy
products nor most starches pressure can well. You may be able to sub Clear
Jell for the flour/cornstarch/whatever you're using, but I think the cream
will be a problem.

Having said that, I have a receipe for a "creamy" broccoli soup I want to
try. It has no dairy in it, but does include some rice. I'm guessing the
rice disintegrates during processing and makes the soup thicker and creamy
in texture.

If I get around to doing it (and it will be a while before I have the
time -- ^&%$# work takes time away from my canning activities) I'll post
with the results.

Anny