Canning Corn
Ingredients
Directions
Brine the corn
Make a strong salt brine that can float an egg.
Place the brine in a large crock or half barrel.
Add the whole ears of corn, husked and uncooked.
Cover the corn with a clean white cloth.
Place a board on top of the cloth and weigh it down with a stone.
Cook the corn
To cook the corn, rinse it like salted pickles, then boil it on the cob or cut it off.
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
- The main food being preserved, with its kernels softened and seasoned by the brine.
- Salt
- Draws water out of the kernels and seasons them, which slows spoilage in the brine.
The step that matters
Make a strong salt brine that can float an egg.. Salt concentration is what preserves the corn. A weak brine lets the corn spoil, so the egg test checks that the brine is strong enough before the corn goes in.
“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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