THIS IS AN EXCELLENT WAY TO PRESERVE YOUR FRESH SWEET CORN..   A TASTY ALTERNATIVE TO FREEZING OR CANNING. MAKES APROX. 2 QUARTS DRIED.

1. 8 PINTS OF RAW SWEET CORN, CUT OFF THE COB.
2. 6 TBS. SUGAR
3. 4 TSP. COURSE CANNING SALT
4. 1/2 C. SWEET CREAM OR SWEETENED CONDENSED MILK

PUT ALL INGREDIENTS IN A HEAVY SAUCE PAN AND BRING TO A BOIL.
REDUCE HEAT AND CONTINUE BOILING UNTIL ALL LIQUID IS ABSORBED.
DEPENDING ON THE JUICE CONTENT OF THE CORN THIS WILL TAKE BETWEEN 20 MINUTES TO 45.
STIR CONSTANTLY.  YOU DON'T WANT TO SCORCH YOUR CORN.

ONCE LIQUID IS ABSORBED(make sure it is still moist)SPREAD IN SINGLE LAYERS IN SHALLOW PANS.
PLACE IN PREHEATED OVEN @150 DEGREES.
STIR EVERY COUPLE OF HOURS OR MORE.
THIS WILL TAKE APROX. 12 HRS.
REMOVE FROM OVEN WHEN CORN IS DRY AND RATHER CRISPY
LET COOL IN PANS
PLACE IN CANNING JARS WITH LIDS AND STORE OUT OF DIRECT SUNLIGHT.

IF YOU DIDN'T QUIT GET YOUR CORN COMPLETELY DRY IN THE OVEN IT WILL START TO STICK TOGETHER IN THE JAR.  TAKE CORN OUT OF JAR AND PLACE IN PAPER SACKS.  HANG IN DRIEST ROOM IN YOUR HOUSE.  CORN WILL BE DRY WHEN IT RATTLES IN SACK.  STORE BACK IN JARS. 

THIS RECIPE IS FOR A FAMILY OF 4.  ADJUST ACCORDINGLY
THERE IS NO NEED TO SOAK THE CORN IT WILL REHYDRATE WHILE IT IS COOKING AND TASTE JUST LIKE IT DID WHEN YOU PICKED IT.

APROX. 1 1/2 TO 2 CUPS OF DRIED SWEET CORN
PLACE IN HEAVY SAUCE PAN
ADD MILK TO COVER CORN
BRING TO A BOIL
REDUCE HEAT, COVER AND SIMMER APROX 30 TO 40 MINUTES
STIRRING OFTEN.
ADJUST THE AMOUNT OF MILK TO YOUR TASTE.  WE LIKE OURS WITH SOME MILK LEFT IN IT WHEN ITS DONE COOKING. 
ADD BUTTER TO TASTE, SIMMER A FEW MORE MINUTES-
ENJOY.

THIS RECIPE CAN ALSO BE USED AS A SOUP BASE.