The how-to instructions are linked below. I lnked whole kernel but the instructions for creamed corn are also there.n Whole is easier and has a much shorter processing time in the PC. But both times are fairly long (55 to 85 mins.) so be sure there is some extra water in the canner.

You'll find that NCHFP and/or the Ball canning books will always provide you the how-to instructions.

Corn tends to darken in the jars - one reason why many prefer freezing it - so adding some Fruit Fresh (ascorbic acid) to the jars helps keep it good color for longer.

The processing time is non-negotiable so while it will be softer than commercial canned corn it isn't really "mushy". You can also add Pickle Crisp to the jars to help keep it crispier. Just follow the label directions.

Hope this helps.

Dave

PS: since you are new to pressure canning be sure to read the How to Use a Pressure Canner instructions at NCHFP well first.

Here is a link that might be useful: Canning corn - NCHFP