Rensselaer Union, Volume 2, Number 49, Rensselaer, Jasper County, 1 September 1870 — To Put up Green Corn. [ARTICLE]

To Put up Green Corn.

I am a true love?' 1 of green corn, and I keep it from one year’s end to the other, and have it brought to my table at any time when the notion takes me, as fresh and good as when first taken from the patch. Here 1b the way I work It : I have the com shaved from the cob and packed away in a common stone jar with salt in alternate layers. A layer of com—say an inch thick—followed by a layer of salt sufficient to cover it, and so on till the jar is filled. Pieces of boards are then fitted over it, and a stone laid on to weigh it down; for a pickle will soon rise, and all the f.oru must be kept beneath the snrfece. Cloth or paper is next tied over the month of the jar to keep oat dust—and that is all of it. But there will be something more to do When I wish to use my com, and therein

lieth my eocret. It will be too salt for the table, as packed awav, of course, and if I soak the salt out in the ordinary way I spoil the whole thing, for the milk and life of the grain goee out with the salt I have it soaked, nevertheless; but the work is commenced by first dropping' it into a kettle of boiling water. This cooks the milk in the corn at once, render.ng it j insoluble, after Which it may be soaked through as many waters as desirable without Impelling its flavor or virtues in the least. I have eaten com four years old, kept 1 in this way and treated as above, and so perfect waa it, that had the roasting ear season been at hand, I should never have | suspected otherwise than that it was just ! taken from the qob .—Cor. Journal of Ag- ! riculturt.