Canning Sweet Corn by MRS. KATIE B. MADDEN

Review and Herald Publishing Association · Takoma Park Station, Washington, D. C. · Aug 29, 1907

Canning Sweet Corn

By MRS. KATIE B. MADDEN

MRS. KATIE B. MADDEN

Have your glass or tin cans thoroughly scalded and cleaned.

Fill them with 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.

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

Provide a boiler with 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.

Set the cans of corn in the boiler on the false bottom, and fill the boiler with cold water to neck of jar. Place on stove, and boil from two to four hours, keeping the boiling water up to neck of jar. Boil one-half-gallon jars four hours, one-quart jars three hours, and one-pint glass jars two hours.

Remove from stove, and as soon as jars 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 little punch hole while 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.