For Canning Corn. Mrs. Martha Wright
To five pints green corn, add three pints water; cook five minutes; then dissolve three level teaspoons tartaric acid, and add to corn; cook a few minutes longer; then it is ready to can in new or nearly new tin cans.
When preparing for table, drain off liquid; add a very little water; season and sweeten to taste. When boiling, add one level teaspoon soda dissolved in hot water.