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Salted Corn

Cut the corn from the cob uncooked. Put a layer in the bottom of a cask, then a layer of salt, another layer of corn, another layer of salt and so continue until the cask is full. Place a board on top of the corn, on which put a heavy stone and keep it below the brine. This cask may be filled at intervals by lifting the board, adding more corn and replacing it. After packing the corn, if you find in two or three days that there is not sufficient moisture to moisten the salt, add about one pint of water. Then as the juice comes from the corn there will be sufficient brine to cover it thoroughly. When the cask is filled, put a few horse-radish tops underneath the board; this will prevent souring and molding. Cover the cask with a cloth, tucking it in closely around the edges. Then put the board over the whole.

I have known corn, if properly packed, to keep perfectly for two years. In the winter this may be cooked and served the same as fresh corn. Of course it must be soaked over night in water to remove the salt. This is by far a more wholesome way of preserving corn than canning.