Green Corn
Ingredients
Directions
Prepare the corn
Boil the corn on the cob in salted water for about 30 minutes.
Cut the corn from the cobs and pack it into Mason jars.
Fill the jars with slightly salted water to overflowing.
Seal and process
Seal the jars and arrange them in a wash‑boiler.
Fill the bottom of the wash‑boiler with hay and add cold water up to the necks of the jars.
Boil for about 15 minutes.
Cool and store
Allow the jars to cool in the boiler.
Examine the jars and tighten the lids if possible.
Store in a dry, cool, dark place.
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 on the cob
- Forms the main body of the preserve, providing the sweet kernels and most of the texture.
- Salt
- Seasons the corn and water, adding flavour to the kernels.
The step that matters
Tightening the lids after cooling. Jars must be sealed airtight so the contents stay safe for storage. As the jars cool, the contents contract and create a vacuum that pulls the lids down, so checking and tightening the lids once cool helps ensure a proper seal.
“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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