The labor world. [volume] (Duluth, Minn.) 1896-current, 1914-08-15
SOME CHOICE RECIPES.
Corn of the Cob

SOME CHOICE RECIPES.
.~ 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 five to ten minutes. The
time depends upon the stage of ripe
ness size Of ears, and degree Of fresh
ness Remove the ears and plunge
quickly in cold water. .-.... ,.
Cut the corn from the. cob with a
sharp, thinbladed knife. Pack we'll
in glass jar or tin can; add hot water
and a level teaspoon Of salt to the
quart or No. 3 can. Place rubber and
glass jar top in place, not tight. If
using tin, solder can in place and fill
| vent hole, or seal completely. Pro-
cess the corn from 1870 to $40 minutes
in the homemade or hot-water COM:
mercial bath outfits; for 1 u hours in
the water seal outfits; for 60 minutes
when using from 5 to 10 pounds Of
steam pressure. with the steam pres.
| sure canning devices, and 40 minutes
I when using the aluminium steam pres
sure-cooker outfit. After processing
| remove the jars, tighten covers, in
vert to test the joints and cool. +.
If using tin, inspect the soldered
end caps for pin-hole leaks. Repair
all leaks, allow to stand for "a hours.
If cans are still .bulging at ends at
the end Of this time, one of two things
is true-the pack is too full, or some
| lives pores are still left in the can. If
the latter, replace in sterilizer and
process the second time from 80 min
| utes to one hour.
Canning Sweet Corn on the Cob.
Blanch in boiling water S to 10
| minutes, according to- ripeness, size,
and freshness; plunge quickly in cold.
| water Pack, alternating sbutts 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 tins.>
Process 1870 to $40 minutes in hot
water bath: ~ hours water-seal out
! fit: e.; 60 minutes under 5 or more
pounds Of steam; 40 minutes in alum
mum pressure cooker. Remove jars,
tighten covers, invert, and cool.
| Cheat up for table use In steamer, not
in .water.) If corn seems fiat or.
water-logged, it has been overlooked
| or allowed to stand in too much water.
Use one or two-quart glass jars if
not needd for other products. Quart
! jars will hold two ears, 2-quart jars
will hold from 8 to 5 ears, according
| to size OF ear. Do not can large ears.
Half-gallon or gallon tin cans with
large openings should be used in the
| canning of ear corn when idle glass
| Jars are not available. Gallon tin
| cans will hold from s to 10 ears They
should be graded to uniform size.
In high attitudes, 1000 feet, and
over, it will be necessary to increase
the time requirements in the canning
of sweet corn about rs per cent. If
water boils at about 202 degrees
Fahrenheit and even less.
In the average home a large num-
Der Of glass jars are idle every year.
The use Of these idle jars is recon-
mended, but if none are available, the
most economical and practical con-
tanners are. the half-ga1lon and the
gallon tin can.
! The gallon tin cans, including sold
ered-hemmed caps, will cost about six
cents apiece, but they will hold six
to twelve ears Of corn, which is
enough for good-sized family. II
the corn is removed from can and
stea AIMED for e few minutes, It cannot
be distinguished from the sweet corn
! removed from the husk in midsum-
| mer. The corn can be heated in the
e con- ll before opening to serve.
An ear Of sweet corn on the average
dining car and hotel a la carte service
costs IS cents. Considering this,
canning corn on the cob for the mar
ket might prove very profitable in
vestment for thrifty housekeeper.
and bring to her considerable PIN
money.
One advantage Q. sweet corn can-
ned on the cob over other canned
corn, Is that all the best food values
are kept With cob. In cutting corn
OF, the germ quality. Of the kernel,
which keeps up its standard, is
usually lost. This germ qua lily IL the
part. of thu corn that III sought Nv.
Irats and mice whom tl1ey look tor
k16od corn bin 6 md ~ tn 4 laost
EsatA ne ssSz B % &c s e1s0.