Canned Corn
Ingredients
Directions
Make the acid solution
Dissolve tartaric acid in water.
Treat the corn
Bring corn to a boil.
Add 1 tablespoon of the tartaric solution for each pint of corn.
When ready to use, add 1 teaspoon of soda for every 3 pints of corn.
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
- Tartaric acid
- Adds acidity, lowering the corn's pH to help make it safe for preserving.
The step that matters
Adding the tartaric solution by the pint. Acid lowers the pH of low-acid vegetables like corn, and that acidity is what helps control spoilage microbes in canned food. Measuring the solution per pint keeps the acidity consistent across the batch.
“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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