Canning or Putting Up Green Corn with Salt
Ingredients
Directions
Prepare the corn
Scald the corn in the ear until just right for the table.
Cut the corn from the cob when it is cold.
Layer and pack the jar
Place a ½‑inch layer of salt at the bottom of a deep earthen jar or crock.
Add a 2‑inch layer of corn, pressing tightly with a potato masher.
Repeat layering with salt and corn until the jar is within an inch of the top.
Fill the top with salt and tie a cloth over the jar.
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
- Forms the bulk of the jar, and its moisture is what the salt draws out.
- Coarse sea salt
- Draws moisture out of the corn and slows spoilage, preserving it in the jar.
The step that matters
Pack each corn layer tightly. Pressing the corn down with the masher removes trapped air between pieces. Air pockets let spoilage organisms grow, and even salt layers work best when the corn is evenly compacted and fully covered.
“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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