Canned Corn
Ingredients
Directions
Prepare the corn
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 in a preserving kettle.
Cook and can
Add 4 tablespoons of coarse sea salt and 1 cup of water for every quart of corn.
Boil gently for 15 minutes.
Fill sterile jars with the corn mixture, 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 bulk of the preserved product and supplies its sweet flavor and texture.
- Coarse sea salt
- Seasons the corn and helps preserve it while it is stored.
The step that matters
Steaming the sealed jars for the full time. Corn is a low-acid vegetable, so it must be heated long enough in the jar to reach temperatures that destroy harmful microorganisms. Stopping early or using the wrong time for the jar size can leave it unsafe to store.
“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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