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Classic Cookbook Recipes: The Inglenook Cook Book, Sisters of the Brethren Church (1906)

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

PRESERVING AND CANNING

TO CAN CORN WITHOUT ACID
 
 
 After cutting corn from the cob, put it into a granite sauce kettle, with enough water to cover, and boil as for table. When nearly done, add 3/4 pint of salt for every 8 pints of corn and boil 10 minutes longer. Can in glass cans. Be sure to have brine enough in each can to cover corn; if this is neglected the corn will spoil.

To prepare it for the table:
Take the corn from the can, drain off the brine and cover to about 2 inches with water. Boil 10 minutes and drain again; then add 1 pint of sweet milk, 1 tablespoonful of sugar, and season with butter and pepper.

Sister D. P. Miller, Emma, Ind.
 
 

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