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Jane E. Hassler cookbook, June 1857
Page 16
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Canning Corn. Get the best sweet corn, scald it on the ear & cut it off while hot. put it in a pan over a kettle of boiling water, to keep it hot until you get enough to fill a can. Have a kettle of weak brine boiling in a porcelain Kettle. Fill your can within an inch of the top with corn, cover the corn with the brine, leaving room for it to swell; seal the can while boiling hot. Don't fill your cans within an inch and a quarter - else it will burst.
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Canning Corn. Get the best sweet corn, scald it on the ear & cut it off while hot. put it in a pan over a kettle of boiling water, to keep it hot until you get enough to fill a can. Have a kettle of weak brine boiling in a porcelain Kettle. Fill your can within an inch of the top with corn, cover the corn with the brine, leaving room for it to swell; seal the can while boiling hot. Don't fill your cans within an inch and a quarter - else it will burst.
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