COOKING SCHOOLS
& COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

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.