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 1/2 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 and screw on the covers tightly. When opened freshen corn in clear water, add a little milk, and it will taste like fresh corn. --[Mrs. M. R., N. Y.

Canned Sweet Corn II

Pick, cut and scrape corn as directed in recipe No. 1. Then measure the corn and to 6 qts allow 1 oz tartaric acid. When the corn is done, dissolve the acid in some hot water, stir it in and cook 5 minutes longer. Then can and seal while hot. When ready to use, heat the corn, dissolve 1/2 teasp bi-carbon-ate of soda in a little water or milk and stir this into the corn, adding seasoning to taste. Canned thus, I have been told that mine tasted just like the canned, tinned corn bought in stores. *-[No name.