To Can Corn
Ingredients
Directions
Prepare the corn
Boil the corn on the cob for 15 minutes.
Dry the corn grains in pans for 1 hour in the sunshine.
Salt the corn as you would for serving.
Can and process
Fill tin cans with the corn, leaving 1 inch of space at the top.
Add ½ cup of water to each can.
Make a small hole in the cover for gas to escape.
Place the cans in a kettle of water, ensuring the water is within 1 inch of the top of the cans.
Boil the cans moderately for 45 minutes.
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
- Provides the main body and sweet flavor of the canned product.
- Water
- Adds moisture to the corn inside the cans, helping it stay tender during processing.
The step that matters
Make a small hole in the cover for gas to escape. Corn releases gases as it heats. Without a vent, pressure can build inside the can and cause it to bulge, leak, or burst 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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