Canned Corn

Another time when pressure canning is required.

We talked a little bit about the role of acidity in canned foods in the recipe for Diane’s sandwich mix, which calls for black olives. Like California black olives, corn isn’t a particularly acidic food, meaning it doesn’t have some of the bacteria-inhibiting properties of something like, say, tomato sauce.

To actually kill any beasties in the jar, you need to raise the temperature (and hold it) to 240 degrees Fahrenheit. This is a problem if you’re using a water bath, what with water boiling at 212 degrees. To reach the safe zone, you need to use pressure.

From the box of A.D. from Lutz, Florida, by way of Pennsylvania in the 1940s, and originating in Ohio in the 1920s.

Canned Corn

Husk corn. Place in boiling water and let stand 10 minutes. Cool with cold water 1 minute.

Cut off. Pack in jars; pour boiling water over corn.

Add 1 teaspoon salt to each quart. Cook three hours, then seal.

Yesterdish reminder: In case I haven’t made this abundantly clear, use a modern pressure canner to preserve this.

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