Boil on the cob until the milk ceases to flow when the grain is pricked. Cut off the corn and pack in stone jars in the following order:—A layer of salt at the bottom, half an inch deep. Then one of corn two inches in depth, another half-inch of salt, and so on until the jar is nearly filled. Let the topmost layer of salt be double the depth of the others, and pour over all melted—not hot—lard. Press upon this, when nearly hard, thick white paper, cut to fit the mouth of the jar. Keep in a cool place. Soak over night before using it.
Green corn is difficult to can, but I know it will keep well if put up in this way. And, strange to tell, be so fresh after the night’s soaking as to require salt when you boil it for the table. Should the top layer be musty, dig lower still, and you will probably be rewarded for the search.
BRANDIED FRUITS.
Brandied Peaches or Pears. ✠
- 4 lbs. fruit.
- 4 lbs. sugar.
- 1 pint best white brandy.
Make a syrup of the sugar and enough water to dissolve it. Let this come to a boil; put the fruit in and boil five minutes. Having removed the fruit carefully, let the syrup boil fifteen minutes longer, or until it thickens well; add the brandy, and take the kettle at once from the fire; pour the hot syrup over the fruit, and seal.
If, after the fruit is taken from the fire, a reddish liquor oozes from it, drain this off before adding the clear syrup. Put up in glass jars.
Peaches and pears should be peeled for brandying. Plums should be pricked and watched carefully for fear of bursting.