Sweet Corn
Ingredients
Directions
Prepare the corn
Cut tender sweet corn from the cob.
Pack the corn tightly into glass cans using the small end of a potato masher.
Seal and process
Seal the cans with rubber and screw on the covers almost tight.
Place a cloth in the bottom of a wash boiler and stack the cans inside.
Cover the cans with cold water and bring to a boil.
Boil for three hours.
Remove the cans and screw the covers on tightly.
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
- Sweet corn
- Provides the main filling, and its natural sugars and starches give the canned kernels their flavor and body.
- Cold water
- Surrounds the cans in the boiler so heat reaches the corn gently and evenly during processing.
The step that matters
Packing the corn tightly into the glass cans. Tight packing leaves less air in the jar, which helps the seal hold and limits air that could spoil the corn. Loose packing leaves more air and more room for spoilage during storage.
“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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