Canned Sweet Corn

Ingredients

• good firm ears of green corn
• coarse sea salt
• lard

Directions

1. Boil the corn in water until the milk does not flow when pricked with a fork.

2. Cut the corn from the cob with a sharp knife.

3. In a wide-mouthed stone crock, layer ½ inch of salt at the bottom.

4. Add a 2-inch layer of corn, followed by more salt, and repeat until the jar is full.

5. Top with 1 inch of salt.

6. Melt enough lard to cover the salt and pour it on after cooling.

7. Press a round of white paper on top before the lard hardens.

8. Store in a cool place and soak before cooking.