The daily telegram. [volume] (Clarksburg, W. Va.) 1901-1926, 1914-07-22
HOUSEWIVES
GIVEN RECIPES
BY DEPbRI|NEN1
After Being Worked Out in
Canning Kitchen and Test
ed for Two Years.

WASHINGTON, D. C., July 22.-
The following seasonable recipes for
the canning Of corn have proved both
practical and economical for the
housewife. The recipes have been
worked out In the department
canning kitchen and the products
tested for nearly two years.
Five Different Types.
These recipes have been used in
connection with the FIVE different
types OF canning devices and the
corn has been put up in all types o.
containers. such as glass top, screw
top, suction top and tin cans. The
method employed Is the cold.pach
method, the same as Is now used II
the best commercial factories sof the
world. instead Of requiring the labor.
tous and tedious method of fraction
al sterilization of 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 contemplate,
but one sterilization and turns on,
the product in better shape. with bet
ter color. texture and flavor than the
fractional sterilization melhna. By
following these recipes and method
the family can have corn. either on
or on the cob, throughout the year
at a very reasonable expense of time,
energy and money.
Recipes.
Corn or the Cob-Select sweet
corn ears Of uniform size and proper
ripeness II too ripe the corn will
color while processing. Processing II
the canning term for sterilization OF
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 purs
poses and greater safety in transpor-
tation, use tin cans.
Remove husk, silk, shank, tips and
injured or defective places. Blanch
corn in boiling water or steam chest
for from five 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 a
sharp, thin-bladed knife. Pack well
in glass jar or tin can; add hat water
and a level teaspoonful of salt to the
quart or No. 8 can. Place rubber
and glass top jar in place and I'LL
vent hole. or seal completely. Pro-
cess the corn from $50 to $40 min
utes in the homemade or hot water
commercial bath outfits; for one and
one-half hours in the water seal out
fits; for sixty minutes when using
from 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 process
ing remove the Jars, tighten covers,
invert to test joints and cool.
Il using tin inspect the coldered
end caps for pin-hole leaks. Repair
all leaks. allow to stand for twenty
four hours. II cans are still bullying
at ends at the end of this time, one
ore two things is true-the pack is
too full or some live spores are still
left in the can. II the latter, replace
in sterilizer and process the second
time from thirty minutes to one hour.
Canning Sweet Corn on the Cob
Blanch In boiling water five to ten,
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 teaspoonfuI OF
salt water to each quart. Place rub
Der and top and partially tighten.
(Cap and tip tines.l Process 1870 to
240 minutes in hot water bath; one
and one-half hours water-seal outfit:
sixty minutes under five or more
pounds of steam: forty minutes In
aluminium pressure cooker. Heat up
for table use In steamer, not in
water. II corn seems fiat or water
logged, It has been overlooked or al
lowed to stand in too much water. -
Use one or two-quart glass jars II
not needed for other products. Quart
Jars will hold from 8 to ears, ac-
cording to size of ear. Do not can
large ears. Half gallon OF gallon TIN
cans with large openings should be
used in the canning Of ear corn when
idle glass Jars Gre not available. Cal
Ion tin cans will hold from six to
twelve ears. They should be graded
to uniform size.
In high attitudes, 1000 feet ana
over, 1t VIII be necessary to increase
the time requirements in the can
ming Of swee. corn about twenty-five
per cent, II water boils at about 2O2
degrees Fahrenheit and even less.
Idle Jars.
In the average home large num-
her OF glass Jars are idle every year.
The use Of these idle Jars Is recon-
mended, but II none are available,
the most economical and practical
containers are the Navigation and
the gallon tin can.
The gallon tin cans. including
soldered caps. VIII cost about SIX
cents apiece, but they win hold six To-
twelve ears OF corn, which is enough
for a good-sized family. II. the corn
is removed from can and steamed
for few minutes, It can not be dis
tinguished from the sweet corn re-
moved from the husk In midsummer.
The corn can be heated in the CON
tainer before opening to serve.
An ear OF: sweet corn ON the aV-1
erage dining car and hotel Ia carte
service costs twenty-five cents. Com
stdertng this, canning corn on the
cob Tor the market might prove al
very profitable investment for O.