Aunt Sarah's Method Of Canning Corn Recipe

Aunt Sarah's Method Of Canning Corn has been a beloved recipe in our family for generations. It is a tried and true method that ensures the corn retains its fresh flavor and can be enjoyed throughout the year. Let's dive into the details of this wonderful recipe!

Fun Fact: Did you know that canning has been used as a preservation method for centuries? It was developed as a way to keep food fresh for longer periods, especially during times when fresh produce was not readily available.

- Three quarts of sweet corn, cut from the cob
- 1 cup of sugar
- 3/4 cup of salt
- 1 pint of cold water


1. Early in the morning, combine the sweet corn, sugar, salt, and cold water in a large bowl. Allow the mixture to stand until noon of the same day. This resting period helps to enhance the flavor of the corn.

Fun Fact: The addition of sugar in this recipe not only enhances the natural sweetness of the corn but also acts as a preservative, ensuring the canned corn stays fresh for an extended period.

2. Once the resting period is over, transfer the mixture to a preserving kettle and place it on the stovetop. Cook the corn mixture over medium heat for twenty minutes, stirring occasionally to prevent sticking.

Fun Fact: Preserving kettles were commonly used in the past for canning purposes. They provide even heat distribution and help ensure the corn is cooked thoroughly.

3. While the corn is cooking, take glass jars and sterilize them. You can do this by placing the jars in boiling water for ten minutes or by using a dishwasher with a sterilize function.

4. After the corn has cooked for twenty minutes, carefully fill the sterilized jars with the hot corn mixture. Work as quickly as possible to maintain the temperature of the corn.

Fun Fact: It is crucial to fill the jars expeditiously to prevent bacterial growth or spoilage. Additionally, ensuring the jar-tops are screwed on tightly helps create an airtight seal, allowing the corn to stay fresh for an extended period.

5. Once filled, allow the jars to cool. After they have cooled completely, give the tops another turn to ensure they are tightly sealed. This step is crucial to verify that the jars are airtight before storing them for the winter.

Fun Fact: Creating an airtight seal is essential for canning. It prevents the growth of bacteria and other microorganisms that can cause spoilage.

When you are ready to enjoy the canned corn:

1. Remove the corn from the jar and drain off any liquid.

2. Pour cold water over the corn and allow it to stand on the range until it reaches a lukewarm temperature.

3. Drain off the water. If the corn is not too salty, add a small quantity of fresh water.

4. Cook the corn for a few minutes, then season it with butter and add a couple of tablespoonfuls of sweet milk.

Fun Fact: Adding butter and sweet milk to the canned corn helps to enhance the flavor and create a delicious creamy texture.

5. Serve the corn while it is still hot and savor the wonderful flavor of corn freshly cut from the cob.

Similar recipe dishes:

1. Canned Green Beans: Try canning fresh green beans using a similar method. The result is a flavorful and convenient way to enjoy green beans all year round.

2. Canned Peaches: Preserve the sweetness of summer peaches by canning them. It's a great way to have a taste of summer during the colder months.

3. Canned Tomatoes: Capture the rich taste of ripe tomatoes by canning them. These canned tomatoes can be used in various recipes, from sauces to soups, whenever you need a burst of tomato flavor.

Aunt Sarah's method of canning corn is not only a delicious way to preserve the fresh flavor of corn but also a way to carry on a beloved family recipe. Share this recipe with your loved ones and bring the taste of summer to your table all year long!



Viewed 1787 times.

Other Recipes from German

The Many Uses Of Stale Bread
"brod Grummella"
Croutons And Crumbs
"german" Egg Bread
Creamed Toast
Bread And Rolls
"bucks County" Hearth-baked Rye Bread (as Made By Aunt Sarah)
"frau Schmidts" Good White Bread (sponge Method)
Excellent "graham Bread"
Graham Bread (an Old Recipe)
"mary's" Recipe For Wheat Bread
"frau Schmidts" Easily-made Graham Bread
Whole-wheat Bread
Nut Bread
Frau Schmidts "quick Bread"
An "oatmeal Loaf"
Aunt Sarah's White Bread (sponge Method)
Recipe For "pulled Bread"
Aunt Sarah's "hutzel Brod"
Aunt Sarah's White Bread And Rolls
Aunt Sarah's Raised Rolls (from Bread Dough)
Clover-leaf Rolls
"polish" Rye Bread (as Made In Bucks County)
Perfect Breakfast Rolls