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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Corn in Tins
Remove the corn from the cob and pack uncooked into small tin cans. Put on the lids and solder in such a way as to hermetically seal. Stand these in a wash boiler, cover with cold water. Cover the boiler and place over the fire where the water will come gradually to a boil. Boil continually an hour and a half. Then take a small ice-pick or needle and puncture the centre of each lid. The hole should be like a pinhole. Allow the gases and steam to escape freely, then drop over the hole just one drop of solder. Be sure you have them thoroughly sealed. Continue the boiling two and a half hours. If this process is strictly adhered to according to directions given, not one can in one hundred will be lost. It is far safer than using the glass jars, although even then there is little difficulty with care.
Lima beans and corn may be mixed, boiled until thoroughly done and canned as directed.