Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1912-09-10
To Can Corn

Dear Miss Doom:
Will you kindly tell me through
your VALUABLE column how to- can
sweet corn? Thanking you In ad-
vance. ! remain,
YOUNG HOUSEWIFE.
The first step in successful canning
of vegetables is their selection and
| preparation. Never attempt to can
any vegetable that has matured
and commenced to i. harden, or one
that has begun to decay.
AS a general rule young vegetables
are superior In flavor and texture.
Vegetables are better if gathered
in the early morning instead of
later in the day.
If 1t is impossible to can them inn
mediately after gathering do not let
them wither. Put them in cold water
or in a cold, damp place until ready
to use them.
The principle of sterilization is
equally as important in canning
vegetables as in canning fruit.
Corn is one of the easiest vegetables
to can. The United States depart
ment of agriculture has shown that
the amount of sugar in the sweet
varieties diminishes very rapidly
after the ear is pulled from the stalk;
therefore, in order to retain the
original sweetness and flavor 1t is
| necessary to can corn very soon
after it is pulled, within an hour II
possible. Select the ears with full
grains before they have begun to
harden, as this is the period Of great
est sugar content. Husk them and
brush the silks off with a stiff brush.
Shear off the grains with a sharp
knife and pack the jars full. Add salt
to taste, usually about one teaspoon
full to one quart Is sufficient. FIJI
the lar I'D to the top with cold water.
Put the rubber ring around the neck
/! of the lar and place the glass top on
| loosely. Be careful not to press down
the spring at the side of the jar.
Place the false bottom in the boiler
| and put in as many jars as the boiler
| can conveniently hold. Don't try to
| crowd them in. Leave space etWee
| them. Pour in about three inches OF
| cold water, or just enough to form
| steam and to- prevent the boiler from
going dry during the boiling. 1t Ii
| not necessary to have the water VI
to the necks of the jars, as the steam
| will do the cooking. Put the cover
| on the boiler and set it or the stove
| Bring the water to a boil and keer
| 1t boiling for one hour. At the enc
| of that time remove the cover from
the boiler and let the steam escape
| Press down the springs at the side OF
the jars. This clamps on the top ano
prevents air from entering. Now re-
| move the Jars and let them DOL or lei
| them stand in the boiler until the
| next day.
On the second day raise the spring
at the side of the jar. This will re-
| lieve any pressure from steam that
| may accumulate inside the jar dur
| ing the second cooking. Place the
Jars in the boiler and boil for one
| hour. Clamp on the top as on the
preceding day and allow the Jars tc
| cool. Repeat this operation on the
| third day. In removing the jars from
the boiler be careful not to expose
| them to a draft of cold air while they
| are hot, as a sudden change in tenn
| perature is apt to crack'the Jars.
After the sterilization is complete
| the Jars may be set aside for a day
| or two and then tested. This is done
by releasing the spring at the side
| and picking up the jar by the top