Canned Corn

Ingredients

• 12 to 15 ears of corn
• water

Directions

1. Select corn that is just ripe enough for table use.

2. Prepare the corn as directed for stewed corn.

3. Pack the corn tightly into quart cans using the small end of a potato masher.

4. Ensure the milk covers the corn and fills the can completely.

5. Heap a little more corn loosely on top.

6. Screw the covers on tightly to prevent water from entering the can.

7. Place the cans in a boiler on a rack or straw to avoid contact.

8. Fill the boiler with cold water to cover the cans completely.

9. Bring the water to a boil gradually.