Preserved Green Corn
Ingredients
Directions
Prepare the corn
Boil the corn on the cob until the milk stops flowing when pricked.
Cut off the corn and pack it in stone jars, starting with a layer of salt half an inch deep.
Pack the jars
Add a layer of corn two inches deep, followed by another half-inch layer of salt, and repeat until the jar is nearly full.
Ensure the top layer of salt is double the depth of the others.
Seal and store
Pour melted (not hot) lard over the top.
Press thick white paper over the lard when nearly hard.
Store in a cool place and soak overnight before using.
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 on the cob
- Provides the main body of the preserve, cooked first so it softens and holds up in storage.
- Coarse sea salt
- Draws moisture out of the corn and keeps it preserved in layers throughout the jar.
- Melted lard
- Forms a fat seal over the top that helps keep air away from the corn.
The step that matters
Pouring the lard. The lard must be melted but not hot, so it pours gently over the salt and corn without cooking the top layer. It should be nearly set before the paper is pressed on, so the seal holds.
“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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