To Can Corn
Ingredients
Directions
Prepare the corn
Select sweet corn that is not overripe.
Cut the center of each row of kernels and scrape out the pulp and chits, leaving only the hulls on the cob.
Pack the corn into glass jars without cooking until they are full.
Seal the jars with rubber lids and screw down tightly.
Cook the jars
If using a steam cooker, cook the jars in it.
If not, place lath in the bottom of a boiler.
Add the jars to the boiler, placing cloths between them to prevent contact.
Pour in enough cold water to half cover the jars and cover with a tight-fitting lid.
Boil for four to five hours.
Remove the jars.
Tighten the covers if possible.
Cool and store
Let the jars cool.
Tighten the covers as much as you can.
Store in a dark, cool 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
- Sweet corn
- Forms the filling; its kernels soften and become tender during the long cooking.
- Water
- Surrounds the jars so heat transfers evenly during boiling.
The step that matters
Seal the jars tightly before boiling. Loose lids let air and liquid escape or allow spoilage microbes in, and the seal must hold through the long boil and cooling so the jars keep safely.
“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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