Corn on the Cob
Ingredients
Directions
Prepare the corn
Pour boiling water over the corn and blanch for 15 minutes.
Plunge the corn quickly into cold water for a moment.
Pack the jars
Pack the corn in half-gallon jars, alternating butts and tips.
Add 1 teaspoon of coarse sea salt and a little boiling water to each jar.
Put on the rubber seals and tops, adjusting the spring as needed.
Sterilize and finish
Place the jars in a boiler and sterilize for 3 hours.
Press down the spring and remove the jars from the boiler.
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 on the cob
- Forms the main body of the dish, providing the sweet kernels and texture.
“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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