Canning Corn
From Durham cook book ..., 1921
This is the only sure method of keeping corn.
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 72. The excerpt below is the record exactly as published.
CANNING CORN. In canning corn, select when it is young, tender, and at the milky stage. It is best to take it straight from the garden to the canner, as corn deteriorates very quickly. Sugar corn is best, but if this corn cannot he had, use field corn; but be sure it is fresh and tender. Blanch the corn on the cob for two minutes, then cut the corn from the cob, using a sharp knife. Do not prepare more corn than may be canned immediately, as it c|uickly sours and the can may be lost. Pack in No. 2 cans (do not use larger can for corn) to Avithin one inch of the top; fill with cold water; add one level teaspoonful of salt and two level teaspoonfuls of sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.