To Can Green Corn
Ingredients
Directions
Prepare
Cut the corn off the cob.
Pack the corn tightly into quart canning jars.
Seal the jars to exclude air.
Cook and cool
Place the jars in a kettle of cold water and bring to a boil.
Boil the corn for 2.5 hours.
After boiling, pour cold water into the kettle to cool the jars before removing.
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
- Forms the dish itself; its starch and sugars give the finished corn its texture and sweetness.
The step that matters
Seal the jars to exclude air, then boil for the full 2.5 hours. The airtight seal and the sustained heat together preserve the corn. Air left in the jar can let spoilage organisms survive, so both the seal and the full boiling time must be completed.
“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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