The Idaho recorder. [volume] (Salmon City, Idaho) 1886-1927, 1914-07-30
PRACTICAL RECIPES ROR
CANNING CORN

practical and economical for the
housewife. The recipes have been
worked out in the departments
ming kitchen and the products tested
for nearly two-years.
These recipes have been used in
connection with the five different
types OF canning devices and the corn
has been put up io all styles of con-
tainers, such as glass top, screw top,
suction top, aud tin cans. The
method employed is the cold-p
method, tie same as is now being
used in the best commercial factories
OF the world, instead If requiring the
labori0us and tedious method of frac
tional sterilization OF an hour each
daH Tor three consecutive DAYS and
the lifting Of the products in aud out
of the canning devices three times.
The method DOW employed contem-
/ plates but one sterilization and turns
out the product In netter shape,
with better color, texture, and flavor
than the fractional sterilization
method. BY following these recipes
aud method the family can have
corn, either on or OF the cob,
through ut the year NJ n very reason.
able expense Of time, energy, and
money.
CORN OFF TIE COB,
/ Select sweet corn eaIs OF uniform
size and proper ripeness. II too ripe
the corn will color while proc sssing.
I Processing is the canning terH for
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
/ Ia transportation Use tin cans.
Remove husks, silk, shank, tips.
and injured or defective places.
Blanch corn in boiling water OF
steam chest for from 5 TO 10 minutes.
The time depends upon the stage OF
ripeness, size OF ears, aod degree of
freshness. Remove the ears and
plunge quickly in cold water.
! Cut the corn from the the ears with
n sharp, thin-baded knife. Pack well
in glass jar or tin can; add hot water
ana level teaspoon OF sal, to the
quart or No, can llace the rubber
and gass jar top ia place, not liyht.
/ II using tin, solder cap In place ana
. tiIl vent hole, or seal completely.
. Process tue corr from $50 to 40 min
utes in the home made or hot water
Commercial bath outfits for one aud
one.hSlf hours In the water seal out
It's, for 81 minutes when using from
5 10 10 pounds OF steam pressure,
with the steam. pressure canning de-
vices, and 10 minutes when using
the alum iuum steam pressure cooker
outut, After processing remove the
jars, tighten covers, invert 10 test
joints, ana cool
IL using tin, inspect the soldared
end caps for pinhule leaks. Repair
all leaks allow 10 stand for - hours.
II cans are still bulging at ends at
the end of this tine, one of two
things is trne--the pack Ia too fUll or
some lives spores are 81 left ~ the
can. II the latte-. replace 10 steril-
izer and process the second time frou
30 minutes to hour.
CANNING on THE COB.
Blanch IN boiling water 8 10 10
minutes, according to ripeHess, size.
and freshness pluuRo quickly 80 cold
water. Pack, alternating butts and
tips add just little boiling water
and one level tesspoon salt 10 each
quart. Place fubber ana top aId
partially tighten. Process lS0 to 2i0
minutes IN hut.Watef bath one ana
one half hours water seal outfit. 90
minutes under ? ur more puuuds Of
steam ~ minutes In alimnum press
ure cooker. Remove jars, tighten
covers, inyert, and cool Heat up
for ia Ole Use IA = eanef, not iu vat
er. II the corn seems fiAl OF water
logged. II has been overcOoked af al
lowed L. stand ia too much WAter.J
In nigL attitudes. i,n0. iset Ano
over. "a ALI be necessary t. increase
the time requirements m tbe canning
~ sweet cafp ab.ut p per cent, if
water bnils at sbout 302 Fahrenheit
and even less. An esr Of sweet corn
on the average dlulng car aud hotel 4
Ia carte service .sfs - cents. Con.
siderius thIs, canning corn un tie
cob Tor the market might prove q
vrey profitable Investment for the
unity bousekeepeF sad bring ta hef
considerable piu n lHey.
uns advantage q s~sst corr ear
ned IN tie cub over other can ed
corn B. that al tts bet iOsd fA3uss
are ksgt situ tbe cob Ia cutting
corn on the germ quaiitt %: tbs ket-
usl, ali "a keeps ~ it, standard. b.
usually lot Aarh - the corn y ais
rendered usoshy sisen n .. cot ifom
ths rot
Aassat,st AssbaR.
Nsxt sunday wiil ~ TIE lat Of toe
series . Etbis tAlks shicA have beer