Canning Corn
Ingredients
Directions
Prepare the corn
Score the kernels by cutting through the center of each row.
Cut the kernels from the cob.
Scrape all the milk off the cob with the back of the knife.
Pack the jar
Place 1 cup of corn into a quart jar.
Pound the corn down with a wooden masher.
Continue adding corn and pounding until the jar is filled to within ½ inch of the top.
Ensure there are no air spaces.
Put the rubber seal on the jar.
Cover the jar halfway.
Process and store
Set the jar in a kettle of cold water with a piece of board underneath.
Boil for 3 hours.
Screw the cover on tightly and boil for 1 hour longer.
Once the jar is cold, wrap it in brown paper.
Store it on its side in the coolest part of the cellar.
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 entire contents of the jar, so its packing and kernel cutting determine the final texture.
The step that matters
Ensure there are no air spaces. Air left in the jar can prevent a proper seal and let the contents spoil during storage. Packing the corn firmly and removing gaps helps the heat reach everything evenly during boiling.
“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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