Posted by: marthabernie | May 27, 2015

HOW TO CAN CORN – 1880’s

Another recipe that was clipped from the newspaper and saved by my great grandmother, Rebecca Frances Smith McMenus.  I think the “milk” is the juice that comes from the corn but not sure as it could be cow’s milk.  The recipe goes on to tell us how to can beans and peas, though the containers are “cans” instead of “jars”.


Cut corn from the cob, press well into glass jars until the milk covers it, gradually fill the jar with corn and then put the top on.  Put into a boiler of cold water, heat, and boil three hours.  Sealed tight, it will keep any length of time.  Can beans in the same way except that you will fill can with water after they are full of beans, and boil two hours  instead of three.  Can peas the same.

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