AUNT SARAH’S METHOD OF CANNING CORN

Three quarts of sweet corn cut from the cob, 1 cup of sugar 3/4 cup of salt and 1 pint of cold water.  Place these ingredients together in a large bowl; do this early in the morning and allow to stand until noon of the same day; then place all together in a preserving kettle on the range and cook twenty minutes.  Fill glass jars which have been sterilized.  The work of filling should be done as expeditiously as possible; be particular to have jar-tops screwed on tightly.  When jars have become cool give tops another turn, to be positive they are air-tight before putting away for the Winter.  When preparing this canned corn for the table, drain all liquid from the corn when taken from the can, pour cold water over and allow to stand a short time on the range until luke-warm.  Drain and if not too salt, add a small quantity of fresh water, cook a few minutes, season with butter, add a couple tablespoonfuls of sweet milk; serve when hot.  This canned corn possesses the flavor of corn freshly cut from the cob.  Sarah Landis had used this recipe for years and ’twas seldom she lost a can.

DRIED SWEET CORN

In season when ears of sweet corn are at their best for cooking purposes, boil double the quantity necessary for one meal, cut off kernels and carefully scrape remaining pulp from cob.  Spread on agate pans, place in a hot oven a short time (watch closely) and allow it to remain in a cooled oven over night to dry.  When perfectly dry place in bags for use later in the season.

When the housewife wishes to prepare dried corn for the table, one cup of the dried corn should be covered with cold water and allowed to stand until the following day, when place in a stew-pan on the range and simmer slowly several hours; add 1/2 teaspoonful of sugar, 1 tablespoonful of butter, salt and pepper.  This corn Aunt Sarah considered sweeter and more wholesome than canned corn and she said “No preservatives were used in keeping it.”

When chestnuts were gathered in the fall of the year, at the farm, they were shelled as soon as gathered, then dried and stored away for use in the Winter.  Aunt Sarah frequently cooked together an equal amount of chestnuts and dried corn; the combination was excellent.  The chestnuts were soaked in cold water over night.

The brown skin of the chestnuts may be readily removed after being covered with boiling water a short time.

PRESERVED CHERRIES