To Can Corn
Ingredients
Directions
Prepare the corn
Split the corn kernels lengthwise with a knife and scrape them off the cob, leaving the hulls behind.
Fill the can with the cut corn, pressing it down firmly using the small end of a potato masher.
Screw the cover on tightly using your thumb and first finger.
Process
Place a cloth in the bottom of a wash boiler to prevent breakage.
Layer the cans with cloth in between.
Cover the cans with cold water and boil for three hours without stopping.
After boiling, remove the boiler from the heat and let the water cool.
Take the cans out of the boiler.
Tighten the lids.
Let them cool completely.
Tighten the lids again.
Store
Wrap each can in brown paper to exclude light and store in a cool, dry 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
- Corn
- Forms the whole filling, so its kernels set the texture and sweetness of the canned product.
The step that matters
Tightening the lids before boiling. A loose cover lets water enter or air remain in the can during processing, so the seal can fail and the corn may spoil. Screwing the lid on firmly keeps the contents sealed through the long boil.
“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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