Pick the maize while still in the milky stage and before the grains have hardened. Remove the husks and silk, and with a sharp knife cut the grains off the cobs, pressing out the juice, then pack into clean jars. If there is not sufficient juice - there should be at least two inches - add a little water, to which a little sugar has been added, and, if liked, a little salt, although it has a tendency to harden, and it is better to omit it. Adjust the rubber rings and screw down the lids loosely, or, in the case of spring-top jars, adjust the wire-clamp, but do not fasten down. Pack the jars in the boiler as directed in "General Rules" and sterilise for one hour. Tighten the covers of jars and leave to cool in boiler for 24 hours. The following day sterilise again for one hour, taking care to loosen the lids in order to let out the steam, otherwise jars might crack. Repeat the process the third day, screw down the lids tightly and put away in a dry, cool place.

This three-day method is the most reliable for canning maize, as the intervals between the boiling give the bacteria a chance to develop or germinate and to be killed in the final cooking.

Dried Green Maize

Cook maize on the cobs for about five to ten minutes until the milk is set, then cut from the cobs and spread in shallow pans. Dry in a slow oven or in the sun. When perfectly dry put into paper bags. Before using soak the maize overnight in water or milk.