Canned Corn
Ingredients
Directions
Prepare
Pluck the ears of corn and cut the kernels off the same day.
Pack and seal
Pack the corn tightly into glass jars using a stamper. Ensure the juice covers the corn.
Seal the jars tightly with rubbers.
Boil and finish
Place the jars in a boiler filled with cold water.
Use narrow boards to elevate the jars off the bottom of the boiler.
Bring the water to a boil and let it boil for three hours.
After boiling, tighten the jar tops again.
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 corn
- The main food, packed tightly into jars and covered by its own juice.
The step that matters
Elevate the jars off the boiler bottom. Raising the jars on narrow boards lets boiling water reach all sides of each jar, so the heat penetrates evenly rather than being blocked by the metal base.
“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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