To Can Corn
Ingredients
Directions
Prepare the corn
Boil the corn on the ear for 15 minutes.
Dry the grains in pans for 1 hour in the sunshine.
Salt the corn as you would for the table.
Can and cook
Fill tin cans, leaving 1 inch of space at the top.
Add ½ cup of water to each can.
Make a small hole in the cover for gas to escape.
Place the cans in a kettle with water up to 1 inch from the top of the cans.
Boil moderately for 45 minutes.
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
- Fresh corn
- Provides the main body and sweet flavour of the finished canned corn.
- Water
- Adds moisture inside each can so the corn steams and stays tender during cooking.
The step that matters
Making the small hole in the can cover. Sealed cans trap gas and steam as they heat, and without a vent the pressure can build dangerously. The hole lets gas escape during boiling.
“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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