Evening journal., 1914-08-04
STATES RECIPE
FOR The CANNING OF CORN

The following reasonable recipes for
the canning Of corn have proven both
practical and economical for the house.
wife. The recipes have been worked out
in the Department Of Agriculture can
ming kitchen and the products tested for
nearly two years.
These recipes have been used in con-
nection with the five different types Of
canning devices and the corn has been
put up in all types Of retainers, such as
glass top, screw top, suction top and tin
cans. The method employed is the cold
pack method the same as is now being
used in the best commercial factories OF
the world, instead of requiring the labor
ious and tedious method of fractional
sterilization OF an hour each dav for
three consecutive days and the lifting
OF the products is and ont Of the canning
devices three times. The method now
employed contemplates but one steril-
ization and turns out the product in
better shape, with better color, texture
and flavor than the fractional steriliza-
tion method
BY following these recipes and method
the family can have corn. either on or
off the cob, throughout the wear at a
very reasonable expense of time, energy
and money.
Corn Or the Cob.
Select sweet corn ears Of uniform size
and proper rpeness If too ripe the
corn will color while processing. tpro.
cessing is the canning term for steriliza-
tion Or cooking. If not ripe enough
much Of the food value is lost in cutting
the corn from the cob. Use either glass
Jars or tin cans. For market purpose
and greater safety in transportation. use
tin cans.
Remove huslS, silk. shank. tips and
injured or defective places Blanch corn
In boiling water or steam chest for from
hive to ten minutes. The time depends
upon the stage Of ripeness. size of ears
and degree of freshness. Remove the
ears and plunge quickly in cold water.
Cut the corn from the cob with
sharp. thinbl knife Pack we'll in
glass jar or tin can; add hot water and
a level teaspoon of salt to the quart of
No. can; place rubber and glass jar
top in place, not tight. If using tin.
solder cap in place and fiji vent hole, or
seal completely. Process the corn from
$50 TO 240 minutes in the homemade |
or hot water commercial bath outfits; |
for | l2 hours in the water seal out |
fits; for sixty minutes when using five |
to ten pounds Of steam pressure, with |
the steam pressure canning devices, and |
forty minutes when using the aluminium |
steam pressure cooker outfit After pro-
cessing remove the Jars, tighten covers,
invert to test the joints and cool.
If using tin, inspect the soldered
end caps for pin-hole leaks Repair
all leaks. allow to stand for "a hours.
If cans are still bullying at ends at
the end of this time, one of two
things is true-the pack Is too full, or
some live spores are still left in the
can If the latter, replace in steril-
i2er and process the second time from
40 minutes to one hour
Canning Sweet Corn on Cob.
Blanch in boiling water TO 10
according 10 ripeness, size,
and freshness: plunge quickly in
cold water. Pack. alternating butts
and tips; add just little boiling
water and one level teaspoonful of
salt to each quart. Piace rubber
and top and partially tighten CCap
ma tip tins.l Process $50 to 240
minutes in hot water bath; / 10
hours water seal outfit; 60 minutes
under five or more pounds Of steam:
70 minutes in aluminium pressure
locker. Remove jars. tighten Gov
'rs. invert. and cool (Heat up for
able use in steamer. not in water.)
I corn seems fiat ana warer-logged.
has been overlooked or allowed to
tand in too much water.
Use one or two quart glass jars IL '
ot needed for other products. Quart =
ars will hold two ears, 2-quart jars c
iii hold from three to five cars, ac-
ording to size of ear. Do not can =