|
|
|
|
|
Canning Sweet Corn.
It has been generally considered a very difficult thing to can corn, so it would keep well; but a writer at Walled Lake, Mich., to one of the Detroit papers, thinks she has overcome, this difficulty, for she says: If these directions are strictly followed, you can enjoy the same pleasure that we have for years, of eating sweet green corn in winter. It will need only to warm when you use it out of the can. Directions—Cut the raw corn off the cob and fill your cans (after thoroughly scalding them) with the corn,
take a spoon and press very hard so as to fill the can full, put on the cover loosely. Put the cans into your wash boiler after putting something under them to prevent them from breaking. I use the grate from the bottom of the oven. Fill in cold water up to the bulge of the can, put on the boiler cover and boil 4 hours, take off the stove and let stand until cool enough to handle, fasten the covers tight and set in a cool place in the cellar. I usually get mine ready in the forenoon and boil after dinner.
|
|
|
|
|
|
