Any time you add different ingredients (especially low-acid ones) to a pre-determined time (like you are adding to corn) you automatically void the processing time and have to find an alternative route - IF POSSIBLE. So no, since you are adding low-acid ingredients and changing the density too, regardless of the amount, the corn processing time is voided.

Basically what you are trying to do is can your own recipe and that isn't ever recommended. The alternative is to find an approved one that is similar to what you want to do and adjust accordingly.

If you can find a tested recipe that includes all those ingredients, great. Perhaps Small Batch Preserving has one that is close. Otherwise the best alternative I am aware of is the Mixed Vegetables instructions which includes corn and other low-acid vegetables. Granted, you won't be adding the carrots and such but the ph and density issue would be covered and the time called for would still be safe.

So use the Mixed Vegetables instructions of 75 mins. for pints and 90 mins. for quarts (depending on altitude).

Dave

Here is a link that might be useful: NCHFP - Mixed Vegetables

Use the mixed vegetables as Dave said. That is your safe option.

That is perfect. I'll also check the small batch recipe.
Don't mind using someone else's recipe. I can always sub the hot peppers for sweet since we like spicy. I tend to use a lot of habaneros so a little goes a long way.
I typically would use one onion for about 10 ears but am happy to decrease if I need to.
Corn is so cheap and good right now, hate to pass it up and love the ready made idea of having it in a can.
Now, any secrets on removing corn from the ear? I just use a knife but haven't ever done large quantity.

The mixed veggies will work. It says I can sub other veggies so can easily make it work.
Why the huge processing difference between cream and whole kernel style? Is it that the cream style is denser?

Yes, the density.

But it isn't a question of "using someone else's recipe" but using one that is tested and approved for safe canning vs. one where the pH, density, and processing time (and thus the safety) is totally unknown. ;)

Dave

That's what I meant, Dave. Small batch recipe would be proven safe. I'm not at all hung up on needing to use my own recipe. Safe modifications can always make the recipe more personalized.

To answer your questions about removing the corn from the ears....
Do you have an electric knife?
If so, it's the best use for it I've found.
I put a bundt pan down in the sink, stand the ear of corn "handle" in the hole and slice the corn off. It falls right into the pan and you dump it as needed.
I can process 50 ears of corn for freezeing (i.e. blanch, slice, bag, mark, freeze) in about half an hour, by myself!

BTW, on average, 50 ears yields about 7 quarts of plain corn.

Deanna

Now that's a cool idea Deanna. Agree with you on using the electric knife but never would have thought of digging out the old bundt cake pan!! Thanks.

Dave

I use my angel food pan. Same principle, though. It does really speed things up and also helps contain the mess.

Rather than using the sink I place the angel food pan on a sheet pan.

Carol

Thanks for the cutting tips. I'll give it a try. Processing for mixed veggies. Btw, no low-acid canning recipes in Small Batch at all. Well, meat but no veggies that I could find.