Important: Safety Warning
This page describes home-canning methods from before the causes of botulism were understood. Canning low-acid foods without a pressure canner, as described here, can allow the growth of Clostridium botulinum, whose toxin is among the deadliest known. Follow current USDA home-canning guidelines instead.
This information has been left in for historical purposes but should not be acted upon.
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How to Can Green Corn (No. 2)
Cut ripe sweet corn from the cobs and pack in glass jars, pressing the corn down as tightly as possible. A little wooden mallet that exactly fits the jar is useful to press it down with. To each quart can, add 1 teaspoon salt. Place the cans in a wash boiler, on the bottom of which has been placed a thick folded cotton cloth. Have the covers of the cans screwed down very tightly. Fill the wash boiler to the neck of the cans with cold water, cover and let boil for 3 hours and a half. Take cans out and screw down airtight. When cool, set in the cellar and you have lovely sweet corn all winter for all purposes. I have tested this several times and never had one can spoil yet. -Mrs. H. J. B., Craighurst, Ont.