To Can Corn
Ingredients
Directions
Prepare the corn
Split the corn kernels lengthwise with a knife and scrape them off the cob, leaving the hulls behind.
Fill quart cans with the cut corn, pressing it down firmly using the small end of a potato masher.
Screw the can covers on tightly using your thumb and first finger.
Process the cans
Place a cloth in the bottom of a wash boiler to prevent breakage and layer the cans inside.
Cover the cans with another layer of cloth and then more cans, filling the boiler.
Cover the cans with cold water and bring the boiler to a boil.
Boil for three hours without stopping to ensure proper sealing.
After boiling, remove the boiler from the heat and let the water cool.
Take the cans out, tighten the lids, and let them cool completely before tightening again.
Store
Wrap each can in brown paper to block light and store in a cool, dry cellar.
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
- Corn
- Provides the sweet, starchy kernels that make up the entire preserved product.
The step that matters
Tightening the lids after cooling. As the cans cool, the contents contract and create a vacuum that pulls the lids down. Lids tightened only while hot may not seal properly, so re-tightening after cooling helps ensure a good 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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