Various methods for canning sweet corn were compared. Tests made on canned samples kept for three years indicated the following treatments as satisfactory : a) preservation in boiling water followed by sterilization of the canned product under 7 to 14 pounds pressure for one hour ; b) preservation of the sweet corn in 4% sucrose solution, followed by sterilization as in (a) ; c) preservation in a solution made up of 2% sucrose and 2% sodium chloride, followed by sterilization as in (a).