Canned Sweet Corn
Ingredients
Directions
Prepare and seal
Harvest corn when it's milk-ripe.
Cut the kernels from the cob and scrape to extract all the juice.
Place the corn in tin cans and seal them air-tight.
Process the cans
Submerge the cans in boiling water for 1 to 2 hours, depending on the size of the can.
The next day, punch a small hole in the top of each can to allow gases to escape, then immediately re-seal.
Return the cans to boiling water and let them remain for the same duration or longer than the first time.
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 sweet corn
- Provides the sweet flavour and the juice that fills the can during processing.
The step that matters
Venting and re-sealing the cans. Gases build up inside the sealed can as the contents heat. Venting lets them escape, and immediate re-sealing restores an airtight seal. Returning the cans to boiling water for the full time or longer helps heat reach the whole contents to destroy microorganisms that could spoil the corn.
“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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