Canned Corn

Ingredients

• tender young ears of corn
• fresh rubbers for jars

Directions

1. Cut kernels lengthwise from the ears of corn and scrape the pulp from the cob.

2. Pack the corn tightly into sterilized jars, pressing it down with the handle of a potato masher.

3. Fill jars to the top and screw on the lids with fresh rubbers.

4. Place hay or a thick cloth in the bottom of a clothes boiler and lay the jars on their sides or upright.

5. Cover the jars with another cloth and add a layer of jars, then cover with cold water.

6. Bring the water to a boil and boil steadily for three hours, ensuring it does not fall below boiling point.

7. After three hours, remove the boiler from the stove and let the jars cool in the water.

8. Wipe the jars, wrap each in brown paper to exclude light, and store in a cool, dark place.