Canned Corn
Ingredients
Directions
Prepare and pack
Select corn that is just ripe enough for table use.
Prepare the corn as you would for stewed corn.
Pack the corn tightly into quart cans, ensuring the mould covers the corn.
Heap a little more corn loosely on top.
Screw the covers on tightly.
Boil the cans
Place the cans in a boiler with straw or a rack at the bottom, ensuring they do not touch each other.
Fill the boiler with cold water to cover the cans completely.
Bring the water to a boil gradually.
Boil steadily for four hours.
Remove the boiler from the fire.
Cool
Allow the cans to cool gradually, tightening the covers as they cool.
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
- Makes up the contents, providing the body, texture and sweetness of the finished cans.
The step that matters
Boil steadily for four hours. Sustained heat over the full time cooks the corn through and drives out air from the sealed cans. The cans must stay fully covered by water and the boil must stay steady, not dropping, for the whole period.
“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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