Another Wat to Can Corn
Ingredients
Directions
Prepare and pack
Boil green corn until half done.
Cut the corn from the cob.
Pack the corn in stone jars, layering corn and salt.
Soak and rinse
When ready to use, soak the corn overnight.
The next morning, rinse the corn in fresh water before cooking.
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
- Green corn
- Forms the bulk of the dish and supplies its sweet, starchy corn flavor and texture.
- Coarse sea salt
- Draws moisture out of the corn and inhibits spoilage, preserving it during storage.
The step that matters
Soaking and rinsing before cooking. Salt packed with the corn preserves it but makes it very salty. Soaking draws salt out of the kernels, and rinsing removes what remains on the surface, so the corn is seasoned mildly when cooked.
“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.
More canned corn recipes
You might also like
Green Corn Pudding64 recipes
Cornmeal mush12 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.