Canned Corn
Ingredients
Directions
Prepare the corn
Remove husks and silk from the corn.
Blanch the corn on the cob for 5 minutes, then cold dip for 1 minute.
Cut the corn from the cob and place it into a preserving kettle.
Cook the corn
Add ½ tablespoon of coarse sea salt and 1 cup of water for every quart of corn.
Boil gently for 15 minutes.
Jar and seal
Fill sterile jars, cover, and steam for 1½ hours for pint jars or 2½ hours for quart jars.
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
- Forms the body of the finished canned corn and supplies its natural sweetness.
The step that matters
Steaming time in the jars. Dense corn heats slowly at its centre, so the full steaming time must be reached for the heat to penetrate evenly. Pint and quart jars need different times, so the jar size determines how long to steam.
“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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