Canned Cream Corn

[lostinthewoods]

Hello all!

I've been away from the forum for a while but as fall is comming I've been really busy. Anyway, on to my question.

I canned about 17 pints of creamed corn. I followed the blue book instructions to a tee and processed them for an extra 10 minutes. They all looked fine when they can out of the canner, they all still look fine the problem is. The liquid on top of the corn has kind of turned to jelly. I would assume this is simply from the starch in the corn.

Has anyone else seen this happen before?

Any suggestions?

Thanks
lost

[docjered]

Same with mine. I guess it is comforting to know the corn had that extra seal layer of the corn jelly. LOL It is fine. Just stir back in when you open and use.

[annabella1]

Yes this is just the starch it will mix back in when you heat and serve