Geeen Corn
Ingredients
Directions
Prepare the corn
Boil the corn on the cob in salted water for about 30 minutes.
Cut the corn from the cobs and pack it into Mason jars.
Fill the jars with slightly salted water to overflowing.
Seal and process
Seal the jars and arrange them in a wash-boiler.
Fill the bottom of the wash-boiler with hay and add cold water up to the necks of the jars.
Boil for about 15 minutes.
Cool and store
Allow the jars to cool in the boiler.
Check the lids and tighten if necessary.
Store in a dry, cool, dark place.
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 sweet kernels that form the body of the preserved dish.
- Coarse sea salt
- Seasons the corn and the packing water, adding savoury flavour.
The step that matters
Fill the jars to overflowing before sealing. Corn packed in water with no air gap leaves little room for expansion and air pockets. Filling the jars fully and sealing them promptly helps keep the contents submerged and the seal reliable during the boiling process.
“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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