Canned Corn
Ingredients
Directions
Prepare the corn
Slice the desired amount of fresh green corn from the cob.
Boil the corn in water until it reaches the boiling point.
Make the acid solution
Dissolve 1 ounce of tartaric acid in 1 pint of water.
Can the corn
Add 1 tablespoon of the tartaric acid solution to each pint of corn, then can the corn.
Serve
When ready to use, add a pinch of baking soda before serving.
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 green corn
- Provides the sweetness and starchy body that the canned corn is built on.
- Tartaric acid
- Adds acidity, which helps keep the canned corn safe for storage.
The step that matters
Adding the tartaric acid solution before canning. Acid lowers the pH of the corn, and that drop is what helps keep home-canned low-acid vegetables safe. The amounts in the record differ (1 tablespoon in the ingredients, 1 ounce dissolved in a pint of water in the steps), so measure carefully and confirm the correct quantity before canning.
“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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