Canning Corn
Ingredients
Directions
Prepare the corn
Boil the corn on the cob until half done.
Cut the corn off the cob.
Cook and finish
Boil the corn in a large amount of water.
Dissolve the tartaric acid in a little warm water and add it to the corn when done.
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 main bulk, starch and natural sweetness of the dish.
- Tartaric acid
- Adds acidity, which lowers the pH of the corn.
The step that matters
Dissolving the tartaric acid fully before adding it. Acid that is not completely dissolved can settle in pockets, leaving some corn more acidic than the rest. Dissolving it in warm water first lets it spread evenly through the batch.
“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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