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 cool.
Pack and store
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 cover with a cloth.
Store in a cool, dry cellar for winter use.
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 bulk of the dish and is preserved by being packed under salt.
- Coarse sea salt
- Draws moisture out of the corn and inhibits spoilage microbes, preserving it.
The step that matters
Packing the layers tightly. Pressing each corn layer firmly removes air pockets. Air left between pieces lets spoilage organisms grow, while a dense, fully salted packing keeps the corn preserved.
“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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