To Can Corn
Ingredients
Directions
Prepare the corn
Remove the husks and silk from the corn.
Cut the corn from the cob.
Fill the jars with corn, pressing down to release the milk.
Seal the jars.
Process the jars
Place the jars in a boiler and cover with cold water.
Heat slowly and boil for 2 hours.
Loosen the covers to release any gases, then seal again.
Boil for another 2 hours and set aside.
Ensure the jars do not touch each other.
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
- Forms the whole product, giving the dish its sweet flavor and tender kernels.
The step that matters
Loosen the covers to release gases, then reseal. Heating produces gas and expanded air inside the jar. Releasing it before the final seal keeps trapped pressure from pushing the lid out of place and breaking the seal.
“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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