Canning Corn
Ingredients
Directions
Prepare the corn
Cut the corn off the cob while tender.
Place the corn in a kettle and add enough salt to keep the acid down.
Boil the corn well until ready to can.
Pack the cans
In a self‑sealing can, add a few spoonfuls of corn and press down with the end of a potato masher until juice rises to the top.
Continue adding corn and pressing until the can is full and juice is at the top.
Seal the can nearly tight and wrap it in a cloth.
Process and seal
Place the wrapped cans on a cloth or small board in a boiler.
Fill the boiler with cold water to the top of the cans.
Boil for four hours, then remove the cans and screw the lids tight.
When cool, tighten the lids again.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Fresh corn
- Is the food being preserved; boiling it well before canning softens it and drives out air.
- Coarse sea salt
- Adds seasoning and, as the record notes, helps keep the acid down in the corn.
The step that matters
Boil for four hours in the water bath. The long boil must bring the packed corn through to a safe heat for the whole time. Short or weak boiling can leave the contents under-processed, so the water should cover the cans and stay at a full boil.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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