The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1917-08-10
Green Corn Canned and Dried.

Use good jars and examine them to
see that the top fits parfectly and that
there are no dents or breaks that will
keep the top from closing on the rub
Der. Rubbers must be new and soft;
bny only those that are of good quality.
Wash and boil the jars and tops and
dip the rubbers for moment in boiling
water. 1t is better not to wipe the
jars or tops.
Sweet corn from cob. Remove
husks and silk and blanch on the cob in
boiling hot water 5 to Is minutes.
Plunge quickly into cold water. Cut
the corn from the cob with a thin,
sharp bladed knife. Pack in jar not too
tight. Add one level teaspoonful of
salt to each quart and hot water to fill
Place rubber and top in position. seal
partially, but not tight, Gap and tip
tin cans if you use them). Place jars
on a rack in boiler, as above directed
fill up with hot water to cover and boil
three hours. Remove jars, tighten
covers, invert to cool and test joints,
then store. Corn seems to give the
home Gamer the most trouble; select
the ears when between the milk and
the dough stage. Blanche not longer
than five minutes when it is very ten
der A plunge in cold water is suf-
ficient. Cut from the cob with a sharp
knife and pack at once. If one person
works alone, cut off sufficient corn to
fill one jar. pour in boiling water, add
the salt, put rubber and cap in position
and put the jar at once into the boiler.
Sweet corn on the cob. Can as soon
as possible after picking. Remove
husks, silk and blanch by boiling from
5 to Is minutes. Plunge quickly in
cold water. Pack in jars, alternating
butts and tips, using half-gallon glass
jars. Pour over boiling hot water and
| add two level teaspoonfuls of salt to
each gallon. Place rubbers and tops in
position. Seal partially, but not tight
| Gap and tip in can, if you use them).
Place jars in a boiler with a wooden
| rack in the bottom, fill up with hot
water to cover the jars, put lid on
boiler and cook three hours from the
time the water begins to bubble on top.
Remove jars, tighten covers, invert to
cool and test joints. When sweet corn
is taken from the jar or can for table
l tha il
opened. Heat corn, slightly buttered
| in steamer. Do not allow ears to stand
| ia water or to be boiled the second
time.
Corn and tomato. BIanch fresh corn
on the cob six minutes. Dip in cold
water. Cut from the cob. Blanch the
tomatoes one and half minutes and
dip in cold water. Remove skin and
core. Chop the tomatoes into medium
size pices. Mix thoroughly two parts
of tomatoes with one part of corn
Pack the mixture in glass jars or tir
cans. Add a level teaspoonful of sal
to each quart. Put the rubber and CAP
in position, but not too tight. Put jars
in boiler, fill up with water and let boi
80 minutes from time the water begin!
to boil. Remove jars, tighten covers
invert the jars to cool and test the
joint.
mittent process. Prepare as directed
place in the boiler, fill up with water
boil one hour Seal and let cool. Th'
next day release the clamp and boi
another hour; seal and cool repeat thu
process the third day. This method il
more sure in the South
Dried earn. Boil the corn from t
minutes, plunge in cold water, Gu
off the grains with sharp knife ant
press out the pulp around the cob
Spread on clean tins or earthenWar
piatters, and dry in the sun; finish dry
ing in cool oven. This is the surest
safest, and most economical way t
preserve corn.