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For Canning Corn

A method for preserving fresh corn in cans with milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Corn and milk are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

For Canning Corn

Ingredients

Directions

Prepare the corn

  1. Cut the corn from the cob.

  2. Scrape all the milk from the cobs.

  3. Split the kernels lengthwise to extract more milk.

  4. Heat the corn slowly in the milk until hot.

Fill and seal the cans

  1. Fill the cans with the hot corn and milk.

  2. Stir and press down until the milk overflows.

  3. Put on new rubber seals.

  4. Screw down the caps tightly.

Process and store

  1. Place the filled cans in a steam cooker.

  2. Cook for 30 minutes.

  3. Remove the cans.

  4. Tighten the caps as closely as possible.

  5. Cook for another 30 minutes.

  6. When cool, wrap each can in brown paper.

  7. Store in a dark, cool place.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fresh corn
Provides the kernels that make up the body of the canned product.
Milk
Adds moisture and richness, filling the spaces between kernels and keeping them tender.

The step that matters

Stir and press down until the milk overflows. Packing the cans full and pressing out air helps heat move evenly and leaves little headspace, which supports a good seal and reduces air that could spoil the corn 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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