Simple Process for Canning Corn
Ingredients
Directions
Prepare
Remove the husks from the ears of corn carefully.
Place a can under each ear of corn.
Use a clean strip of wood to rake the falling corn into the cans.
Fill and seal
Fill the cans and dip them in a solution of salt and water.
Cap the cans.
Immerse the capped cans in boiling water for 40 minutes.
Solder the pinhole shut and boil again for a shorter time.
Cool and pack
Let the cans cool before labeling and packing.
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
- Green corn
- Forms the food itself, supplying the bulk, starch and natural sweetness of the finished product.
The step that matters
Solder the pinhole shut and boil again. A pinhole lets air and microbes back into the can after heating, which can spoil the contents. Sealing it and reheating restores an airtight vacuum so the food keeps safely.
“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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