Canned Corn Recipe 2

Instructions

1. Pack the corn (see above), cut from the cobs, into jars, pressing it down tight and filing the jars nearly to the top.
2. Lay a folded cloth on the rack.
3. On this set the jars.
4. Pour into the kettle lukewarm water to one-third the height of the jars.
5. Put on the jar covers.
6. Cover the kettle, and let cook three hours after boiling begins.
7. If the jars are not now full, use one or more jars to fill the others to overflow.
8. Adjust the rubbers and covers, return to the fire, and cook one hour and a half.
9. Then adjust the covers, and let cool in the kettle.
10. If Mason jars be used, tighten the covers again when the jars are cold.