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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

PRESERVING AND CANNING

CANNED CORN

 Gather the corn early, the same day it is to be used, husk, silk, and cut from the cob carefully. Use corn not too old, cut the corn in a shallow pan; if the pan is held on the lap, put a board under it to prevent heat from the body reaching the corn.

Fill quart or half-gallon jars with the corn, putting in a little at a time, and pressing it firmly with some blunt instrument. As soon as it can be reached with the fingers press down until the can is very full. Wipe the can, put on new rubbers, screw cover as tight as you can with thumb and fingers; it must not be too tight, as the air that accumulates must escape. Fill only as many cans as your boiler or kettle will hold, wrap each can in a cloth to prevent breaking; place the cans in kettle either horizontally or upright, cover entirely with cold water, place cover on kettle; bring to a boil and boil steadily 3 hours; if half-gallon jars, boil 4 hours; keep the water boiling steadily and the jars well covered with water; replenish with hot water as the water evaporates. When done, let the fire go out or remove from the stove; leave the cans in the water till cool enough to bear the hands in it, then with a can screw, screw the covers on as tight as possible. Set the cans in a cool place, tighten at night and in the morning. Wrap in dark papers and put in a cool, dark, airy place.

Sister Ella Stutsman, Clayton, Ind.