How to Can Corn
Ingredients
Directions
Prepare the corn
Remove the husk and silk from the corn.
Cut the corn from the cob and scrape the cob with the back of a knife.
Pack glass jars with the corn, pressing it down to fill them completely.
Close the jars with rubber and porcelain-lined covers.
Boil and store
Place laths across the bottom of a large boiler and fill it with the jars of corn.
Lay a little straw or hay between the jars to prevent them from striking each other.
Pour in enough cold water to half cover the jars.
Cover the boiler with a cloth and fit on the lid.
Boil the corn steadily for three hours, ensuring there is enough water for steam.
Remove the jars and screw the covers as tight as possible.
Once the jars are cold, screw the covers tight again and store in a 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
- Corn
- Forms the entire dish; boiling in sealed jars cooks it through and preserves it.
- Straw or hay
- Cushions the jars so they do not knock together during boiling.
The step that matters
Keep enough water in the boiler for steam. The jars are cooked by steam and hot water in a covered boiler. If the water runs low during the three-hour boil, the jars may not be heated evenly, which affects whether the corn is properly cooked and sealed.
“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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