Canned Corn

Du Mais en Conserve

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 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 this melted lard, in proportion of about a tablespoonful to a quart of the Corn. Set on the fire, in a bain-marie, and let all the bubbles come to the surface. Take off, stick a silver fork down into the jar, to see that all bubbles have ceased to form. Seal hermetically, and then set in a bain-marie, at a temperature of from 80 to 100 degrees, and let it cool. Keep in a cool place, and use as wanted.