Canned Sweet Corn I

Ingredients

• 2 tablesp salt
• fill to overflowing with melted butter

Method

1. 1

   Pick and cook corn, shave off kernels, scrape milk from cobs.

2. 2

   Boil with water until tender, pack in jars while hot, fill to within 1/2 inch of the top, and seal tightly.

3. 3

   Freshen corn in water and add milk when opened.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 157. The excerpt below is the record exactly as published.

Canned Sweet Corn I Only good, deep, milky, ripe corn is worth while canning. Pick, strip and cook immediately, the same as for table use. Then with a sharp knife shave off the kernels, but do not cut too near the cob. After cutting scrape the balance of the corn and milk from the cobs, using the back of a silver knife. Use 2 tablesp salt for each qt corn and add a very little sugar, if liked, but if the corn is sweet, sugar will not be necessary. Put over the fire in a porcelain-lined kettle with barely enough water to cover and let it boil until tender, stirring frequently to prevent burning. Fill jars while boiling hot, to within V2 inch of the top, being careful to pack solidly and to break all the air bubbles by running a silver spoon or fork through the contents. Then fill to overflowing with melted butter

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