Connecticut western news., 1882-09-27
FARM AND GARDEN.
Canning Green COrn-A Few Prac-
 ticaI Recipes from the West.

Canning Green COrn-A Few Prac-
 tical Recipes from the West.
 In the July number, says the An1eri- can Agricultor5st for October, we requested any one who had successfully canned green corn and green peas in the family, to give US an account of the method. Several have responded as to canning corn, but only one mentions peas. A number use some preservative, such as salt, or tartaric acid, while but one cans corn by exclusion of the air, without any addition. Among those using salt, is Mrs. IS. H. M.," Blue Ball, Pa., who says " Place in pre- serving kettle seven pints of green corn, cut from the ear, one pint of salt, and water enough to cover it. Boil for five minutes, and place in glass jars the same as in canning fruit. For use, put tke corn to soak in water the evening before. Prepare for the table by heat ing and seasoning" Mrs. M. says, if properly done, 1t is as good as fresh | corn.
 From Mrs. 70. M. McM," Denver, Ill, we have the following: "The corn should be we'll filled, but not too hard. Out the kernels to remove about half of their length, and scrape with knife 10 remove the rest, and all the milk, leaving the hulls on the cob. For each quart oi corn, add one pint of water, and cook until done. Have ready solution oi one pound of tartaric acid, in one gallon of water. When the corn is done, add of this acid solution, four tablespoonfuls to every quart of corn, let boil for three minutes, and put into new tin cans, anG seal tight. Corn will not keep we'll ir glass jars. Instead of the sealing-waz sold at the stores, use wax made oi rosin, toughened by adding to every pound of rosin, 8 bit of lard, the size O 8 hickory nut. To prepare this corn fol 'the table, open the can, taking care that no sealing wax gets in turn the corr into an earthern dish, add to it one gooi teaspoonful of soda, and let it stand al hour. Then place it on the back of the stove, and let it come just to boil season with butter, salt, and pepper and one or more tablespoonfuls of corr starch stirred in little cream. Taste before serving, and if sufficient soda hat not been used, add little more. This process has had faithful trial of three years in our family. Last year we pu up fifty quarts, not one of whict spoiled.
 Dr. 0. N. Diller, Carroll Co.,, Md. directs the use of six quarts of corn and water enough to cook it.; one ounce of tartaric acid, dissolved in boiling water is added while cooking. Wher done, can in tin or glass jars. In pre- pairing for table, the acid water is poured off and saved; enough fresh water ii added to cook it, and a small teaspoon ful of soda; let 1t stand for few min utes, before putting 1t over the fire While cooking, add teaspoonful c sugar. If the corn turns yellow, to, much soda has been used, the natura color may be restored by adding littl, of the sour water saved for the purpose Season as for fresh corn.
 Corn is successfully put up withou the use of salt or acid by the Rev. J H. Magofin, Washtenaw Co.,, Mich. who says: "After stripping eff tn husks, and picking off the silk, slice ot carefully about half or two. thirds of tn corn, with sharp knife; then with tn back of the blade, press or scrape ot that part of the kernels left on the col This prevents cutting of the cob. Fiji the can about one, third, and with tn other end of potato masher, or othe stick, gently pack it down put in nor corn and pack again, and continue unt the can is full to the very top. Put O the rubber, and screw the top on yer tight. Put some cloth, hay or straw i the bottom of the wash boiler and on set Cor lay) the filled cans. Fill tn boiler with cold water, being careful t cover the cans with it set over the fiji and boil for three hours or more. D not fear that the cans will burst, even very tightly screwed down. When yo take them out, try if it is possible screw the cover on more securely. Afte the jars are cool, wrap each one in ps per, and set away in the dark. This essential"
 MT. M. writes, that in his family, thi process " succeeds perfectly, absolutel without failure," he adds "Succotas is put up in the same way, and so ar green beans, and string beans. Pea l you cannot pack-shake down yer closely-put on rubbers, screw on cover and boil in the same manner as directe for the corn. They will shrink in tn can-corn will not if packed hard"