Canned Corn from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Boil the corn on the cob until no milk will exude if the grains are pierced with a needle. Then cut the Corn off the cob, and pack it into cans or stone jars, putting first a layer of salt half an ...
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Cooking tools:
- Pot
- Needle
- Chef's knife
- Cutting board
- Can
- Stone jar
Ingredients
- 8 Quarts of Corn
- To Each Quart of Corn, a Tablespoonful of Lard
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