To Can Corn
Ingredients
Directions
Prepare the corn
Remove the kernels from the corn lengthwise with a knife, then scrape with the back of the knife, leaving the hulls on the cob.
Fill cans with the cut corn, pressing it in very hard using the small end of a potato masher.
Screw the cover on the cans tightly with your thumb and first finger.
Process
Place a cloth in the bottom of a wash boiler to prevent breakage.
Layer the cans in the boiler, covering them with another layer of cloth, then add more cans.
Cover the cans with cold water, place the boiler on the fire, and boil for three hours without ceasing.
After boiling, remove the boiler from the fire and let the water cool.
Take the cans from the boiler, tighten the lids, and let them cool completely before tightening again.
Store
Wrap each can in brown paper to exclude light and store in a cool, dry 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
- Corn
- Forms the entire filling; its kernels are packed and sealed in the cans.
- Water
- Surrounds the cans during boiling, transferring heat evenly to cook and seal the corn.
The step that matters
Tightening the lids after cooling. Cans must be sealed airtight so that air and microbes cannot enter; lids that are loose after cooling can let the contents spoil.
“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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