Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1917-08-23
CANNED CORN AND PEPPERS.

For canning on cob, select corn of
uniform ripeness and size and proceed
with the canning as soon as possible
after the corn is picked. II too ripe, the
corn will turn dark in sterilization and
1t will be rather hard and tough II
not ripe enough, 1t will be flat when
served. Remove husk. silk and shank
and any defective parts. Blanch the
corn with boiling water for six min
utes and plunge quickly into cold wa
ter for a few minutes. Pack in jars, al
ternating tips and butts add level
teaspoonful Of salt to each quart and
fill Jars with boiling water. Place tops
in position. partially tighten them and
sterilize three hours and a half in boil
ing water. Remove jars. tighten tops
and invert to cool in place free from
draughts.
Corn off cob-Blanch corn in boiling
water for six minutes, plunge quickly
into cold water for a few minutes and
cut the corn from cob with a sharp
-bladed knife. cutting half to two
thirds down the kernel and scrape out
remainder. always cut from the top to-
wards the butt. Fill jars at once to
within a quarter Of an inch Of the top;
add a level teaspoonful of salt to the
quart and fill with boiling water. Ad-
just and partially tighten tops and
sterilize for three hours and a half
in boiling water. After complete steril-
ization, remove from boiling water,
tighten tops and invert to cool in place
free from draaughts. The whole process
Of canning corn should be carried on
as rapidly as possible.
Drying off cob-Prepare corn as for
canning and cut from cob with or
without blanching, being careful ia
save all the milk which is pressed out
Dry the corn alone or mix It with SUI
gar or salt in a double boiler at the
rate Of five pounds of corn, 1-2 cup SUI
gar and IA cup salt. Keep stirring UNI
til milk is absorbed, spread on plates
or trays and dry in a slow oven or In
the sun, occasionally stirring II in the
oven.
There are several ways for canning
peppers. Wash red peppers and slice OF
stem end. remove seeds and cut cross.
| wise into rings with scissors. DroI
slices into boiling water for two min
utes and then let stand in very cole
water for ten minutes. Drain, pack into
Jars and iii to overlooking with a boil.
| ing syrup of two cups sugar and Q
quart of vinegar. Seal jars at once ant
invert to cool.
Place sweet green peppers in over
until the skin blisters, peel and pack
into hot Jars. Add boiling water to I'll
Jars with level teaspoonful of sal
to the quart. adjust and partially tight
en- tops and sterilize In boiling water
for an hour and half. Remove jars
tighten tops and invert to cool in plac,
free from draughts.
The Spanish pimentos should be pre-
pared as above and packed in Jar
without the addition Of any water
Sterilize for thirty minutes and sea
lars Immediately. This process bring
out a tick liquor which covers the pep
pers in the jars and renders the add
ton of water unnecessary.
For drying. peppers may be spill
down the side. the seeds removed an,
the fruit dried at once. or the pepper
NAV be placed in the oven till the ski
biisters, then peeled and treated a
above.
II desired. dry peppers whole by stir
ring on stout thread. or the who'll
plant may be hung up to dry.
The small. sweet red peppers may b.
lsnread in thin layers and dried as II
The case Of berries. Do not use to grea
heat in any case