Select tender juicy sweet corn, at the best stage for table use and can as soon as possible after gathering. Remove husks and silk; blanch tender ears 5 minutes, older ears 10 minutes. Cold dip and cut from cob. Pack into hot sterilized jars. As corn swells during sterilization, leave space of 1 inch at top. Add salt and cover with boiling water. Be sure water penetrates through the corn to the bottom of jar. Loosely seal and sterilize 3 hours in boiling water. Remove, tighten covers, invert to test seal and cool.
JAMS
Jams are usually made with small fruits or chopped large fruits. Cook slowly with equal weight of sugar until thick; put into sterilized tumblers or small jars and seal.
RASPBERRY JAM
Pick over berries. Mash a few in bottom of preserving kettle; continue until fruit is used. Heat slowly to boiling point and add equal quantity of heated sugar. Cook slowly 45 minutes. Put into sterilized jars or tumblers. Other berry jams can be made in same way.