Canned Corn

• 8 Quarts of Corn
• To Each Quart of Corn, a Tablespoonful of Lard

Boil the corn on the cob until no milk will exude if the grains are pierced with a needle. Then cut the Corn off the cob, and pack it into cans or stone jars, putting first a layer of salt half an inch deep, and then a layer of Corn two inches deep, and continuing with these alternate layers until the jar is nearly filled. The top layer must be of salt, and about an inch thick. Pour over all th