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Another Way to Can Corn

This recipe describes how to can green corn using coarse sea salt and stone jars.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Another Way to Can Corn

Ingredients

Directions

Prepare the corn

  1. Boil green corn until half done.

  2. Cut the corn from the cob.

  3. Pack the corn in stone jars, layering with coarse sea salt.

Soak and cook

  1. When ready to use, soak the corn overnight.

  2. The next morning, rinse the corn in fresh water before cooking.

Recipe from a historical cookbook (Internet Archive).

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
Provides the main bulk, sweet flavor, and tender texture of the dish.
Coarse sea salt
Draws out moisture and inhibits spoilage, preserving the corn during storage.

The step that matters

Rinse the corn in fresh water before cooking. The corn has been packed in salt and soaked, so rinsing removes surface salt and excess brine. Skipping or shortening the rinse can leave the corn too salty, while a thorough rinse helps it cook to a balanced flavor.

“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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