For Canning Corn. Mrs. Martha Wright. Recipe

Canning corn is a wonderful way to preserve the flavors of fresh summer corn for the whole year. This recipe, shared by Mrs. Martha Wright, is a traditional method that has been passed down through generations. By canning corn, you not only lock in the delicious taste but also retain the nutrients of this versatile vegetable. Whether you enjoy it as a side dish, in soups, or as an ingredient in various recipes, canned corn adds a burst of sweetness and texture to any meal.

Before we dive into the recipe, let's take a moment to explore the history of canning. The process of canning food has been practiced for centuries as a method of preservation. It was developed as a solution to the problem of food spoilage, which had been a persistent issue throughout human history. The canning process involves sealing pre-cooked or raw food in airtight containers to prevent the growth of bacteria, molds, and yeasts. This enables the food to be stored for long periods without the need for refrigeration.

Fun fact: The canning process as we know it today was pioneered by Frenchman Nicolas Appert in the early 19th century. He won a cash prize from the French government for developing the method. Appert's breakthrough not only revolutionized home cooking but also greatly impacted the ability to provide sustenance during long journeys, such as those undertaken by sailors and explorers.

And now, without further ado, let's delve into the details of Mrs. Martha Wright's recipe for canning corn.

Ingredients:
- 5 pints green corn
- 3 pints water
- 3 level teaspoons tartaric acid
- Water for boiling
- Seasoning and sweetener of your choice (e.g., salt, sugar)

Instructions:
1. Start by husking and cleaning the green corn. Remove any silk or debris and wash it thoroughly.
2. Cut the corn off the cob, ensuring to get as close to the cob as possible to maximize the yield.
3. In a large pot, combine the green corn and 3 pints of water. Cook over medium heat for about 5 minutes, or until the corn is partially cooked.
4. Dissolve the tartaric acid in a small amount of water, ensuring it is fully incorporated. Add the dissolved tartaric acid to the pot of corn and stir well.
5. Continue cooking the corn and tartaric acid mixture for a few more minutes until the corn is fully cooked. The tartaric acid helps preserve the color and texture of the corn during the canning process.
6. Prepare your cans for canning by ensuring they are new or nearly new. Wash them thoroughly with hot soapy water and rinse well. Place them in a large pot of boiling water for a few minutes to sterilize them.
7. Carefully remove the cans from the boiling water and fill them with the cooked corn while it is still hot. Leave about 1/2 inch of headspace at the top of each can.
8. Secure the lids on the cans according to the manufacturer's instructions, ensuring they are tightly sealed.
9. Return the filled and sealed cans to the large pot of boiling water. Make sure the cans are completely submerged, and there is at least an inch of water covering them.
10. Process the cans in the boiling water bath for about 15 to 20 minutes, depending on the size of the cans.
11. After the allotted processing time, carefully remove the cans from the boiling water bath and place them on a clean towel to cool.
12. Once cooled to room temperature, check the lids to ensure they are tightly sealed. If any lids are loose or show signs of not sealing properly, refrigerate and consume that specific can within a few days.
13. Label the cans with the date of canning and store them in a cool, dark place like a pantry or cellar until ready to use.

When you're ready to enjoy your delicious canned corn, here is a suggestion for serving it. Drain off the liquid from the can and add a small amount of water to the corn. Season the corn to taste by adding salt, pepper, or any other desired seasonings. For a touch of sweetness, you can also add a little sugar. Bring the corn to a boil and, just before serving, add 1 level teaspoon of soda dissolved in hot water. This will help the corn retain its vibrant color and provide a lovely texture.

Now that you have mastered the art of canning corn, you can explore a variety of dishes and recipes that incorporate this delicious ingredient. Canned corn is a versatile addition to soups, stews, casseroles, and salads. Try adding it to your favorite chili recipe or incorporating it into a hearty corn and potato chowder. Additionally, you can use it as a topping for pizzas or as an ingredient in cornbread for a delightful twist.

Remember, home-canned goods are an excellent way to enjoy the freshness of summer produce all year round. Enjoy your delicious homemade canned corn and experiment with various recipes to make the most of this versatile ingredient.