For Canning Corn
Ingredients
Directions
Prepare the corn
Dissolve tartaric acid in water.
Cut corn from the cob.
Place corn in a pot and bring to a boil.
Add 1 tablespoon of the tartaric acid solution for each pint of corn.
Boil for 30 minutes, stirring occasionally.
Can and serve
Pack corn into quart cans and seal tightly.
To use, pour corn into a bowl and stir in baking soda.
Let it stand for 1 hour before cooking.
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
- Tartaric acid
- Acidifies the corn so it keeps its quality and firmness during canning.
- Baking soda
- Raises the pH of the corn when used, neutralizing the acid added during canning.
The step that matters
Add the tartaric acid solution before sealing. Acid added in the right amount keeps low-acid corn safer and firmer in the can. Measuring it per pint matters, because too little leaves the corn less protected and too much can change its texture and taste.
“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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