To Can Corn
Ingredients
Directions
Prepare the corn
Split the kernels lengthwise with a knife and scrape them off the cob, leaving the hulls behind.
Fill cans with the cut corn, pressing it in very hard using the small end of a potato masher.
Screw the cover on tightly with your thumb and first finger.
Process
Place a cloth in the bottom of a wash boiler to prevent breakage.
Layer the cans in the boiler, covering them with another layer of cloth, then add more cans.
Cover the cans with cold water and place the boiler on the fire.
Boil for three hours without ceasing.
After boiling, remove the boiler from the fire and let the water cool.
Take the cans from the boiler and tighten the lids, then let them cool completely.
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
- Provides the kernels that are packed into the cans and cooked in the sealed jars.
The step that matters
Boil for three hours without ceasing. Sustained boiling heats the corn throughout the sealed cans long enough to destroy microorganisms that would otherwise spoil the contents. Stopping early risks unsafe, spoiled corn.
“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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