To Can Corn
Ingredients
Directions
Prepare the corn
Split the kernels lengthwise with a knife and scrape with the back of the knife, leaving the hulls on the cob.
Fill cans with the cut corn, pressing it in very firmly using the small end of a potato masher.
Screw the cover on tightly with your thumb and first finger.
Process
Place a cloth in the bottom of a wash boiler to prevent breakage and layer the cans inside.
Cover the cans with cold water and place the boiler on the fire.
Boil for three hours without ceasing.
After boiling, lift the boiler from the fire and let the water cool.
Take the cans from the boiler, tighten the lids, and let them cool completely.
Store
Wrap each can in brown paper to exclude light and store in a cool, dry cellar.
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
- Corn
- Provides the sweet kernels that make up the bulk and flavour of the canned product.
- Water
- Surrounds the cans in the boiler so heat transfers evenly during the long boil.
The step that matters
Boil for three hours without ceasing. Canned corn is low acid and must reach a sustained high temperature to kill spoilage microbes and prevent botulism. Interrupting the boil or letting the water drop can leave the contents unsafe, so the water must stay at a full boil for the whole time.
“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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