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For Canning Corn

A method for canning green corn using tartaric acid, baking soda, and seasoning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Corn and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 7,168 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

For Canning Corn

Ingredients

Directions

Prepare the corn

  1. Combine green corn and water in a large pot.

  2. Cook for 5 minutes.

  3. Dissolve tartaric acid in a small amount of water.

  4. Add the dissolved tartaric acid to the corn.

  5. Cook for a few more minutes.

Pack and season

  1. Prepare new or nearly new tin cans for canning.

  2. Drain the liquid from the corn.

  3. Add a little water.

  4. Season with salt and sugar to taste.

  5. When boiling, add the baking soda dissolved in hot water.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Corn + sugartop 21% of all pairs
    Smell alikelow
    Cooked together7,168 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Green corn
Forms the main body of the dish and provides its sweet flavour.
Tartaric acid
Adds acidity that helps the corn keep its colour and firmness during canning.
Baking soda
Raises the pH slightly, which can help the corn stay tender and bright in the can.

The step that matters

Adding the baking soda. Baking soda is strongly alkaline, so adding too much or adding it at the wrong point can make the corn taste soapy or change its texture. It should be dissolved fully and added only when the mixture is boiling, as the record specifies.

“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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