The Bridgeport evening farmer., 1914-07-21
CANNING CORN ON AND OFF THE COB: A REASONABLE
 AND ECONOMICAL RECIPE
CANNING CORN ON AND oHw THE COB; A sEAsoNABIE AND ECO NoA1TCAL RECTPE

economical for the housewife. The recipes have been worked out in the Departments canning Kitchen and the products tested for nearly two years
 These recipes have been used in con nect1on with the Aye inherent types of canning devices and the corn has been put up Tn all types of contaaners, such as glass top screw top, suction top, and tin cans. Zhe method employed is the cold-paclz method, the same as Is now being used in the best connrner- ctal factories Of the world instead Of requiring the laborfous and tedious method of fractional sterilization or an hour each day for three consecutive days and the lifting of the products in and out of the canning devices three times The method now employed contenap1ates but one sterilization and turns out the product in better shape, with better color texture and f1ayor than the fractional sterilization meth od By foIlDwfrg these recipes and method the family can have corn, eit1- er on or off the cob, throughout the year at very reaAouable expense of time, energy and money:
 RH1CREs
 Corn or the Cob
 Select agveet corn ears of uniform size and proper ripeness. If too ripe the corn will color while process4r1s lProoessing Is fhe canning term for sterilization or cookfngl. If not rfpe enough much of the food value is lost in cutting the corn from the cob. Use either glass Jars or tin cans. For market purposes and greater aafsty in tran sportation. use tin cans.
 Remove husA. silk. shank. tips and injured or defective places BIancn corn in boiling water or steam chest for from five to ten Aainutes The time depends upon tf1e stare of ripe- 
 ness. Remove the ears and plunge quickly in cold water.
 Cut the corn from the cob with a sharp, ti1in-bladed knife. Pack well in glass jar or tin cam add hot water and level teaspoon of salt to the glass jar top In place. not tight. IF using tin. solder cap in place and i'll went hole, or seal complateIy Pro- cess the corn from 1e0 to 2lo minutes in the homemade or hot-water com mercia1 bath outfits: for 1 1-2 hour4 in the water-seal outfits; for 60 min utes when using from 5 tos1o pounds Of steam pressure with the steam press ure canning devices. and 70 minutes when using the aluminium steam press- Iure-cooker outHt After processing remove the jars, tighten covers, invert to test the Joints and cool.
 If using tin. inspect the soIdered end caps for pir-hoIe leaks Repair all leaks. allow to stand for hours If cans are stfll bulging at ends at the lend of this time, one of two things l is true-the pack Is too full, or some live spores are still left in the can If the latter, replace in steri1izer and process the second time from 90 min utes to one hour.
 Canning Sweet Corn on the Cob.
 Blanch in boiling water to 10 rniEl- utes. according to ripeness. size and freshnesss plunge quickly in cold water. Pack, alternating butts and tips add just little boiling water ana one level teaspoonfuI of salt to each quart Place rubber and top and par tially tighten. eCap and tip tfns.) Pro- cess IS to 70 minutes in hot-water bath; 1 1-2 hours water-sea1 outfit. 60 minutes under 5 or more pounds of steam: 40 minutes in aIuminunn press ure cooker Remove jars. tighten cov- CTS, inyert and cook 1FTeat ID for table use in steamer, not in water. If corn seems flat or water-logged it has been over-rooked or allowed to stand in too much water
 Use one or two-qaart glass jars if not needed for other products. Quart jars will hold two ears, 2-quart jars win hold from to ears, according to size of ear Do not can 1arge ears ! da1f-gaI1on or gallon tin cans with large openings should be used in the canning of ear corn when idle RIass
 
 leans will hold from to 1z ears. They should be graded to uniform sfze
 Tn high attitudes. 4.o00 feet and over it will be necessary to increase the ltiFne requirements in the canning of I sNteet corn about 25 per cent. if water kboi's at about 20e degrees Fahrenheit ana even less.
 | In The average home there is a large number of glass jars idle every year. The use of these irle jars is recommen- f4ea49 t- =
 economical and practical containers, I are the half gallon and the gallon tin | can
 The gallon tin cans. inc11ding sold- I cred hemmed caps, will cost about six cents apiece. but they will hold about six to eight ears of corn, which 1 Is enough for good sized family If lthe corn is removed from the can and steamed a few minutes it cannot be distinguished from the sweet corn from the husk in midsummer The corn can be heated in the container before opening to serve
 An ear of sweet corn on the aver age dining car and hotel a Ia carte service costs 25 cents. ConsiderinR I this canning corn onx the cob for the market might prove a very profitable investment for thrifty housekeeper and bring to her considerable pin money.
 One advantage of corn canned on 1 the cob over other canned corn, is that all the best food values are kent 1s-its, a the cob. Tn cutting corn off, the zeru, quality of the kernel, which Keeps
 up it's standardss Is usually lost. This
 germ quality is the part which ls
 sought by rats and mice vvl,en tbs,, look for food in the corn bin. and is
 the most svitaI part. Much of the corn
 is also rendered mushy when it is cut
 from the cob
 In regard to the container for the
 corn on the cob, 1t might be mentioned l that for advertising and exhibitioT purposes, glass is more satisfactory
 than the tin can, but if corn on the
 cob was to be put up in large ouaz1tit- les as business venture, the glass ) would not be practical. being too esr- : pensive, but the tin-cans .rxn11Id r,r,,srs