This section is from the book "Mrs. Rorer's Vegetable Cookery And Meat Substitutes", by Sarah Tyson Rorer. Also available from Amazon: Mrs. Rorer's Vegetable Cookery And Meat Substitutes.......
Corn may be kept for winter use by putting into a cask a layer of corn and then a layer of salt. Have a perfectly clean wooden cask. Cut the corn from the cob; put in a layer of corn, one inch thick, then a layer of good salt a half inch thick. From time to time add corn and salt until the cask is nearly full. Then cover with grapevine or cabbage leaves. On top of this, place a small round board, and on this a weight; a good-sized perfectly clean stone will answer.
Take out the desired quantity of corn, being sure to replace the board and the stone; wash it well in cold water; soak it over night in fresh clean water; drain; put it over the fire in boiling water and let it boil slowly for half an hour.