For those looking for cooking tips, we offer the following from the August 17, 1905 edition of the Skidmore New Era (Skidmore, Missouri), page 8:
Mrs. Cottrill’s Recipe to Can Corn.
Dissolve 1 1/4 ounces of tartaric acid in 1/2 pint of water. Cut the corn from the cob and measure it in pints. Put on the stove with plenty of water. When it has boiled about twenty minutes add one teaspoonful of the acid water to each pint of corn, cook about ten minutes longer and then can. When opened for use dissolve one teaspoonful of soda in a pint of water and pour into one quart of corn. Let it stand fifteen minutes then drain through a sieve. Cook to suit taste.
I have canned corn after this recipe for twelve years and never lost a can.