Exactly as printed, 1915
Golden Bantam sweet corn cannot be excelled for canning purposes. The following recipe for canning corn is so satisfactory that no other will be given for this article in these pages.
Have the corn fresh-picked and husked. Use only the pulp, the hull being more difficult to sterilize. To prepare, with a sharp knife score the kernels in each lengthwise row on the ear, then with the back of the knife press out the pulp, leaving the hulls on the cobs. As the pulp expands greatly in cooking, especially at first, the jars should be filled to only two thirds their height. Set the pulp to cook in three jars for each two to be filled. Set the jars in the cooker or canner as usual, the covers beside them; after cooking fifteen or twenty minutes, stir down the corn in each jar and repeat this stirring several times whenever you fear the pulp will rise over the top of the jar. When the corn pulp no longer puffs in cooking, fill two jars from the third and let cook about half an hour, then wipe the top of each jar, adjust the rubber rings and covers, and let cook again about half an hour, then tighten the covers.
Hot water may be used to fill the jars if the quantity of corn pulp is short.
Canning, Preserving and Jelly Making, 1915. Public domain; transcription unaltered.