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Canning Sweet Corn. 3
Canning or Putting Up Green Corn With Salt. —Take the corn when just right for the table, which should be the case above as well as in this, and scald it in the ear, as done for drying in the old way; then cut from the cob. when cold. Place a layer of salt 1/2 an inch thick on the bottom of the deep-(not the flaring) kind of earthen jar or crock; then a layer of the corn about 2 inches thick, pressing rightly with a potato masher or square-ended stick; next salt again, as at first, or a little thicker, say 3/4 of an inch, as you go up; and so-alternate till the jar is within an inch of the top, then fill with salt and tie a. cloth over all. Set in a cool, dry cellar for winter use. To use, take out as many layers as needed, free from salt as possible, and wash off all the salt sticking to it; then soak in the evening and pour off at bed-time, and renew with, fresh water and soak over night; then pour off again, which will generally be sufficient to remove the excess of salt, as the corn will not take up as much salt as supposed. Now taste a kernel, and if freshened enough, stew it for dinner, if not, soak again. Adding a small amount of sugar when cooking is considered an improvement; some do this, even when cooking new corn in summer.
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