To Can Corn
Ingredients
Directions
Prepare the corn
Split the kernels of corn lengthwise with a knife.
Scrape the kernels off the cob with the back of a knife, leaving the hulls on the cob.
Pack the cans
Fill cans with the cut corn, pressing it in very hard using the small end of a potato masher.
Screw the can cover on tightly with your thumb and first finger.
Process
Place a cloth in the bottom of a wash boiler to prevent breakage.
Layer the cans in the boiler, covering each layer with a cloth, until full.
Cover the cans with cold water.
Bring the water to a boil and process according to your canning method.
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
- Forms the main body of the dish, and its kernels are the part that gets packed and preserved.
The step that matters
Pressing the corn firmly into the cans. Packing the corn tightly leaves less air and space in each can, which helps the contents seal well and keeps the corn from floating or spoiling during processing.
“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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