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Canned Corn


  • 27 ears of fresh yellow corn, husked, washed and cut the kernels off the cob
  • 6 1/3 cups of water
  • 2 tsp of salt


  1. Bring the water, salt and corn to a boil.
  2. Reduce the heat and simmer for another 4 minutes.
  3. Strain the corn and set it aside.
  4. Add the juice back to the pan and bring it, again, to a boil.
  5. Add the corn to small jars and ladle the hot juice into the jars, covering the corn.
  6. Steep the jars in 250-degree water baths for 10 minutes to seal them.




Canned Beets


  • 6 1/2 pounds of beats, trimmed and cleaned
  • 1 1/2 tbsp of salt
  • Boiling water


  1. Boil the beats in water and salt for 15 minutes.
  2. Remove them, peel off there skins and add the nude beets to a jar.
  3. Throw away the water.
  4. Boil new water and add 1 1/2 tsp of salt.
  5. Add the beets into small jars and pour the hot salt water over top them.
  6. Close the lids.
  7. Steep the jars in 250-degree water baths for 25 minutes to seal them.

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