Canned Corn

Ingredients

• 1 oz. of druggist's pure tartaric acid
• a large teacup of warm water
• for every 4 quarts of corn
• 2 teacups of hot water
• a level teaspoon of soda
• a little sugar

Method

1. 1

   Select young tender ears, cut the corn carefully from the cob with a very sharp knife, and scrape the cob with the back of a knife to secure the milk.

2. 2

   Dissolve tartaric acid in warm water, and use 1/4 of this for every 4 quarts of corn.

3. 3

   Stir into the corn, add hot water, and cook for 15 minutes.

4. 4

   Can in the usual way.

5. 5

   On opening, add soda, cook for 5 minutes, and season to taste.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 389. The excerpt below is the record exactly as published.

CANNED CORN. — Select young tender ears, cut the corn care- fully from the cob with a very sharp knife, and scrape the cob with the back of a knife to secure the milk. Dissolve 1 oz. of druggist's pure tartaric acid in a large teacup of warm water, and use ^ of this for every 4 quarts of corn; to be exact, measure by tablespoons. Stir the required amount into the corn, add 2 teacups of hot water, and cook 15 minutes. Stir often and thoroughly while cooking; then can in the usual way. On opening for use, to each quart add a level teaspoon of soda (to neutralize the acid), cook 5 minutes and season to taste, being careful to add a little sugar

Cook this with the app: pantry check, scaling, and the assistant.