Canning Corn
Ingredients
Directions
Prepare
Cut corn from the cob.
Make the canned corn
Add 1 ounce of salicylic acid to the corn.
Cook the corn until done.
Pack the corn into glass jars.
Seal the jars airtight and store in a cool, dark 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
- Corn
- Provides the main bulk, texture and natural sweetness of the finished dish.
The step that matters
Do not add salicylic acid. Salicylic acid is not a food preservative and is toxic if eaten, so it must not go into canned food. Home canning of corn needs a tested, pressure-canning method from a reliable source, not this recipe.
“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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