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.
Process
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 fill the boiler with cold water.
Bring the water to a boil and maintain a steady boil for three hours.
After boiling, remove the boiler from the heat and let the water cool.
Finish and store
Take the cans out, tighten the lids, and let them cool completely before tightening again.
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
- Forms the entire product; the kernels are the food being preserved in the cans.
The step that matters
Maintain a steady boil for three hours. The cans must be heated long enough to kill spoilage microbes in low-acid corn. A steady boil keeps the water at temperature throughout, so the contents are fully processed and the seal stays safe.
“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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