Preserving Sweet Corn
Dear Aunt Daisy, I wonder if you know how to bottle sweet corn. We have a lovely big crop this year, and thought how nice it would be to have some in the winter. Could you answer this in The Listener, as being so far north I can’t always get 1ZB. Thanking you.-* P.D." (Mangonui). Yes, here is the recipe, which I hope you will find successtul. Some American friends who have lately come to New Zealand, tell me that our corn here is not quite the right kind. Perhaps some reader will be able to tell us more about this. Pick the corn while it is still in the milky stage, before the grains have hardened. Remove the husks and silk and with a sharp knife cut the grains off the cobs, pressing out the juice. If not sufficient add a little water to which a little sugar has been added. Salt has a tendency to harden, and is better omitted. Adjust rubber rings and screw the lids loosely. If using a spring top jar the clamp should be adjusted but not fastened down. Pack the jars in the boiler and sterilise for one hour, Tighten the covers of the jars, and leave to cool in the boiler for twenty-four hours. The following day sterilise again, first loosening the lids. Repeat again the third day, screw down the lids tightly, and put away in a cool place.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19400321.2.50.5.4
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New Zealand Listener, Volume 2, Issue 39, 21 March 1940, Page 45
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241Preserving Sweet Corn New Zealand Listener, Volume 2, Issue 39, 21 March 1940, Page 45
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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