To Can Corn
Ingredients
Directions
Pack the cans
Fill cans with uncooked corn and seal them tightly.
Surround cans with straw to prevent them from hitting each other.
Place cans in a boiler and cover with cold water.
Cook and seal
Heat the water gradually.
Boil for 1.5 hours.
Puncture the tops of the cans to allow gases to escape.
Seal immediately while hot.
Continue boiling for an additional 2.5 hours.
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
- Forms the whole product, and its sweetness and tender texture develop during long heating.
The step that matters
Puncture the tops of the cans to allow gases to escape.. Air and gases in the cans expand as they heat. Releasing them before sealing keeps pressure from building up and bulging or bursting the cans.
“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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