Name: Canned Corn
Ingredients: 8 pints of corn; ¾ pint of coarse sea salt; water to cover

Canned Corn

Ingredients

8 pints of corn
¾ pint of coarse sea salt
water to cover

Directions

Cook the corn in enough water to cover it.
Once cooked, put the corn into cans and seal them.

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.

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What each ingredient does

Corn: The main ingredient, which is cooked and then sealed in cans for preserving.
Coarse sea salt: Seasons the corn and is added to the cooking liquid.

“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.