Canning Sweet Corn by L. K. MORGAN

Review and Herald Publishing Association · Washington, D. C. · Apr 20, 1905

Canning Sweet Corn

By L. K. MORGAN

L. K. MORGAN

I HAVE just taken dinner with Brother and Sister ——, members of our little company of Sabbath-keepers of Morrow, Ohio, where meetings were held last fall. Home-canned corn was provided on the menu, which was so much better than the ordinary canned corn that I procured the recipe, and now write it for the benefit of all who are preparing gardens. A good time to get ready for corn canning is at the time of planting. In this part of Ohio, where so much corn is put up for market, the factories always try to provide fresh corn each day.

RECIPE

First, have your (glass or tin) cans thoroughly scalded and cleaned.

Second, fill them with the raw corn cut from the cob, and press into can with spoon or other utensil (not by hand) until completely full. The fresher the corn, the better it will be.

Third, screw down the cover loosely with thumb and finger, that the air may be permitted to escape while the corn is cooking.

Fourth, provide a boiler with a false bottom, which may be done by using the grate from the oven or some pieces of wood. This will remove the glass from the direct heat of the fire.

Fifth, set the cans of corn in the boiler on the false bottom, and fill with cold water to bulge or neck of jar. Place on stove, and boil from two to four hours, keeping the boiling water up to neck of jar. The time of boiling for one-half gallon glass jars is four hours; one quart glass, three hours; one pint glass, two hours.

Sixth, remove from stove, and as soon as cans can be handled, tighten down covers and place to cool. Keep in a cool, dark place, the same as other canned goods.

In using tin cans solder the little lid on, leaving open the small punch hole while the corn is boiling. After removing from the boiler solder the small hole. High temperature is essential, therefore keep the lid on the boiler while cooking.