The Dawson news. (Dawson, Ga.) 1889-current, 1914-08-18
TELLS HOW TOCAN CORN
DEPARTMENT OF AGRICULTURE
GIVES GOOD RECIPES.
Tells How to Select, Prepare and Can
Corn Both On and OF the Ear.
Results Are Satisfactory.

Corn Both On ana On inc Ear
Results Are Satisfactory.
The following seasonable recipes
for the canning of corn have proven
both practical and economical for the
housewife. The recipes have been
worked in the United States agricult-
ural department canning 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 in all types OF con
tanners. such as glass top, screw top,
suction top and tin cups. The meth
cd employed is the cold-packed meth
cd. the same as is now being used IN
the best commercial factories OF tne
world. instead of requiring the la
borious and tedious method OF trac-
tional sterilization of an hour each
dav for three consecutive days and
the lifting of the products in and out
of the canning devices three times.
The method now employed contem-
plates but one sterilization and turns
ont the product in better shape, with
better color, texture and flavor thaa
the fractional sterilization method.
Bv following these recipes and meth
cd 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 Of the Cob.
Select sweet corn ears Of uniform
size and proper ripeness. If too ripe
the corn will color while processing.
Processing is the canning term for
sterilization 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 purposes and greater safety
in transportation use tin cans.
Remove husk, silk, shank, tips and
injured or defective places. Blanch
corn in boiling water or steam chest
for from 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 a
sharp. thin-bladed knife. Pack we'll
in glass jar or tin can; add hot water
and a level teaspoonful of salt to the
quart or No can. Place rubber
and glass jar top in place, not tight.
If using tin, solder cap in place and
fill 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
a half hours in the waterseal outfits;
for 60 minutes when using from 5
TO 10 pounds of steam pressure, with
the steam-pressure canning devices,
and 40 minutes when using the alum
mum steam-pressure cooker outfit.
After processing remove the jars,
tighten covers, invert to test the
joints and cool.
If using tin inspect the soldered
end caps for pin holes. Repair all
leaks, allow to stand for "a hours.
If cans are still bullying at the ends
at the end at 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-
izer and process the second time from
80 minutes to one hour.
Canning Corn On Cob.
Blanch in boiling water to 10
minutes, according to ripeness, size,
and FRESHNESS; plunge quickly in cold
water. Pack, alternating butts and
tips; add just a little boiling water
and one level teaspoonful of salt to
each quart Place rubber and top
and partially tighten. Cap and tip
LlllS+ L IOEGSS i Ct ~ - " IiA-4i "a te'' -
hot water bath; one and half hours
in water-seal outfit; 60 minutes I'M
der 5 or more pounds of steam; 40
monutes in aluminium pressure cook
er. Remove jars, tighten covers, in
vert and cool. (Heat up for table
use in steamer, not in water. If corn
seems fiat or waterlogged it has been
overlooked or allowed to stand in
too much water)
Use one or two quart glass jars If
not needed for other products, Quart
jars will hold two ears, two-quart
Jars will hold from three to five ears,
according to size of ear. Do not can
large ears. Half gallon or gallon tin
cans with large openings should be