Canned Corn on Cob

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Cut thin cobs of fresh young sweet corn in halves, lengthwise, or cut in small pieces, crosswise Pack them in large mouthed sterilized jars as full as you can without crushing the kernels. Cover with clear cold water. Dip rubber in boiling water, screw the covers down tightly. Place jars in steamer of cold water on a rack, or on a bed of corn husks. Lay the cans on their sides. If two layers of cans arc used have corn husks between the layers. The water in the boiler should completely cover the cans. Bring gradually to the boiling point, and counting from the time it begins to boil, let boil 5 hours. Take out of water, where no draft wall catch it. See that the top is screwed tight. Run warm beeswax around the rubber. Keep in a cool, dry place.