How to Can Corn

Ingredients

• best sweet corn
• weak brine
• 1 ¼ ounces tartaric acid
• ½ pint water
• soda

Directions

1. Scald the corn on the ear and cut it off while hot. Keep it warm over boiling water until you have enough to fill a can.

2. Boil weak brine in a porcelain kettle. Fill the can with corn, leaving an inch at the top, cover with brine, and seal while hot.

3. Dissolve tartaric acid in water. Boil the corn in a vessel, adding one tablespoon of the solution per pint. Boil for 30 minutes, then pack in quart cans and seal tightly.

4. When ready to use, stir in ⅔ teaspoon of soda per quart of corn and let it stand for one hour before cooking.

5. Pack corn closely in quart cans, solder to exclude air, and place in cold water. Bring to a boil and let it boil for 2.5 hours.