Canned Corn
Ingredients
Directions
Prepare
Remove husks and silk from the corn.
Blanch the corn on the cob for 5 minutes, then dip in cold water for 1 minute.
Cut the corn from the cob and place it into a preserving kettle.
Add 3 tablespoons of coarse sea salt and 1 cup of water for every quart of corn.
Cook and jar
Boil gently for 15 minutes, then fill sterile jars and cover.
Steam and seal
Steam pint jars for 1 hour and quart jars for 2½ hours.
Fill jars to overflowing with boiling water and seal.
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
- The main ingredient; its kernels and moisture form the texture of the finished packed corn.
- Coarse sea salt
- Seasons the kernels and helps preserve them in the brine.
The step that matters
Steaming time for each jar size. Steaming time must match jar size. Larger jars take longer for heat to reach the centre of the kernels, so a shorter time can leave the middle under-heated and the contents less safely preserved.
“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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