Canned Corn

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


Select fresh, young sweet-corn, cut it down from the cobs, if you wish to retain the kernel; if you want the pulp grate it off with an ordinary grater or cut the kernel lengthwise and scrape the heart of the corn remaining on the cob.

Fill the hot, sterilized jars with corn to within ½ inch of the top, packing it solidly, add a little water and salt and sugar, if desired. Dip the rubber in boiling water and screw the covers on tightly. Place the jars in a boiler or large steamer of cold water, protected by a rack or place a layer of corn husks at the bottom of boiler, lay the sealed cans on their sides on the corn husks; if two layers are used have corn husks between the layers. The water in the boiler should completely cover the cans. Bring this to a boil gradually, and counting from the time it begins to boil, let boil 3 hours. Take it out of the water, where no draft will strike it. See that the top is screwed tight. Run some warm beeswax around the rubber. Put it away in a cool place and it will keep for years.