To Can Corn
Ingredients
Directions
Prepare
Cut the corn from the cob with a sharp knife.
Scrape the cob to extract all the sweetness.
Pack the corn into clean glass jars using the small end of a potato masher.
Screw on the rubbers and covers tightly, but not completely.
Process
Place hay or cloths in the bottom of a wash boiler.
Lay the jars inside, using cloths to prevent them from touching.
Fill the boiler with cold water.
Bring the water to a boil.
Boil for three hours without stopping.
Remove the jars.
Tighten the covers immediately.
Cool and store
Once cooled, check the tightness again.
Store in a dark, cool place.
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
- Green corn
- Supplies the sweet kernels that make up the product, with the scraped cob adding extra sweet juice.
The step that matters
Keep the water at a steady boil for the full three hours. The jars need sustained high heat throughout to reach and hold the temperature needed for the dense corn. If the boil stops, the heat drops and the timing no longer holds.
“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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