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.