Preserving Sweet Corn
Dear Aunt Daisy, In despair I turn to you, Could you give me a. recipe for preserving sweet corn? I have looked through all available cookery books and can find nothing. My family are very fond of the corn, so it was painful for all of us to see so many cobs wasted last season, though of | course, the fowls thought otherwise.
Te Awamutu.
Sweet corn is preserved like other non-acid vegetables, by sterilising for 3 hours. Do them whole in jars, or scrape off the grains. The latter saves space in | the jars but it does not look so nice. Have jars thoroughly sterilised, put in the corn, fill with cooled, boiled, slightly salted water, add .1 dessertspoon vinegar or lemon juice to each jar, and seal. Then place jars in water-bath of cold water up to the shoulder. Cover to keep in steam and bring to the boil, taking 1% hours to do so. It is this slaw heating which kills the bacteria right through the contents of the jars. Keep at boiling point 3 hours. Then remove jars and stand on wooden surface out of draughts. The lemon juice of vinegar is, to overcome the non-acid nature which is | cause of such vegetables not keeping. |
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19491223.2.42.4.4
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New Zealand Listener, Volume 22, Issue 548, 23 December 1949, Page 23
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211Preserving Sweet Corn New Zealand Listener, Volume 22, Issue 548, 23 December 1949, Page 23
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