Canned Corn No. 1

Corn. Salt.

Pluck the com when the grains axe full of milk and before they have commenced to harden. Husk, silk, and with a sharp knife cut the grains from the ears, pressing out the juice from the hull.

Pack sterilized jars as full as possible, add one teaspoonful of salt to each jar and fill to the top with cold water. Place the rubber rings around the necks of the jars, and place the glass tops on loosely. If spring top jars are used, do not press them down.

Have ready a boiler with a wooden or wire rack in the bottom. Put in as many jars as the space will accommodate without permitting them to touch. Pour in cold water to cover the cans to about one-half their depth, adjust the cover of the boiler and set over the fire.

Bring the water to a boil and boil steadily for one hour. Then take off the cover from the boiler, screw the tops of the cans tightly or press down the springs, and let stand in the boiler over night.

On the following day partially unscrew the tops or raise the springs again; add more water to the boiler, if necessary, and cook for two hours. Again screw tightly and leave until the third day.

Repeat the same process on the third day, cooking for as many hours as it is necessary to make sterilization complete, then screw tightly, and when cold set away in a cool dry place.

This process is called fractional sterilization.

Canned Corn No. 2

Corn. Sugar. Salt.

Cut the com close to the cob so that scraping is unnecessary and measure eight cupfuls. Measure one cupful of salt, and one cupful of sugar.

Put a layer of the com in a large earthenware dish, then a layer of salt and sugar, till all are used up, and allow to stand over night.

In the morning bring to boiling point and give a thorough boil, then fill into sterilized jars and cover at once.

When wanted for use soak the com over night.