Preserved Green Corn
Ingredients
Directions
Prepare the corn
Boil corn on the cob until the milk stops flowing when pricked.
Cut off the corn and pack it in stone jars, starting with a layer of salt half an inch deep.
Pack and preserve
Add a layer of corn two inches thick, then another half-inch of salt, repeating until the jar is nearly full.
Ensure the top layer of salt is double the depth of the others.
Pour melted (not hot) lard over the top.
Press thick white paper cut to fit the jar's mouth onto the lard.
Store in a cool place and soak overnight before using.
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 on the cob
- Provides the main bulk and sweet flavor of the preserve.
- Coarse sea salt
- Draws out moisture and preserves the corn through osmosis, limiting spoilage.
- Melted lard
- Forms a fat seal over the top that keeps air away from the corn.
The step that matters
Pour the lard melted but not hot. Very hot lard can cook or partly break down the corn and salt layers, while lard that is only melted spreads gently and seals the surface without damaging the contents.
“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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