The Taney County republican. (Forsyth, Mo.) 1895-1992, 1914-07-30
Canning Corn-0n or OFF the Cob.

Canning COrn-0H or OFF the Cob.
The following seasonable recipes fol
the canning OF corn have proven both
practical and econimical for the house
wife. 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
connection with the FIVE different types
o! canning devices and the corn has
been put up in all types oI containers,
such as glass top, screw top, and tin
cans. The method employed is the
cold-pack method, the same as is now
being nsed in the best commercial
factories Of the world, instead Of re-
uuiring the laborious and tedious
method OF fractional sterilization ol an
hour each day for thaee consecutive
days and the lifting Of the products in
and out OF the canning devices three
lines. The method now employed
contemplates but one sterilization and
turns out the product in better color,
texture, and flavor than the fractional
sterilization method. By following
these recipes and method the family
can have corn, either on or of the
cob, throughout the year at very
reasonable expense Of time, energy,
and money.
Corn off the Cob,
Select sweet corn ears OF uniform
size and proper ripeness. Processing
is the canning term OF sterilization or
cooking.) II 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
purposes and greater safety in trans
portation use in tin cans.
Remove husk, silk, shank, tips, and
injured or defective places. Blanch
corn in boiling water or steam chest
for from S to 10 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 thin bladed knife. Pack we'll
insglass jar or tin can; add hot water
and level teaspoon OF salt to the
quart or No. 8 can. Place rubber
and glass jar top in place, not tight.
II using tin, solder cap in place and
fiji vent hole, or seal completely.
Process the corn from $50 to 240
minutet in the homemade or hot.water
comercial bath outfits; for Ia houJs
in the wates.seal outfits; for 90 min
utes when using from 5 to 10 pounds
OF steam pressure, with the steam
pressure canning devices, and 40
minutes when using the aluminium
steam pressure cooker outfit. After
processing remove the jars, tighten
covers, invert TO test the joints, AMI
cool.
II Ifusing tin, inspect tn e soldered end
caps for pinhole leaks. Repair all
leaks, allow to stand for "a hours.
II cans are still bulging at the ends
at the end OF this sine, one Of two
things is true the pack is too full or
some live spores are still left in the
can. II the latter, replace in rterilizer
and process the second time from 80
minntes to one honr.
Canning Sweet Corn On the Cob,
Blanch in boiling water 5 10 10
minutes, according TO 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 10 each
quart. Place rubber and top and par
TALLY tighten. (Cap and tip tins. }
Process, 180 to 240 minutes in hot
water bath; 90 minutes, water seal out
fit; so minutes under 5 or more pounds
oi steam; 40 minutes in aluminium
pressure cooker. Remove jars, tighten
covers, invert, and cool. (Heat up
for table use in steamer, not in water.
II corn seems fiat or water-logged, it
has been overlooked or allowed 10
stand in too much water.
Use one or two quart glass Jars il
not needed for other products. Quart