Montgomery County sentinel. [volume] (Rockville, Md.) 1855-1974, 1917-08-03
Thrift Leaflet No. s.

Sent out by the Home Economics De-
partment of the State Federation Of Wo-
mems Clubs for the Women's Prepared
ness and Survey Commission of Maryland.
GREEN CoRN-CANNED AND DRIED.
Use good jars and examine them to see
that the top fits perfectly and that there
are no dents or breaks that will keep the
top from closing on the rubber. Rubbers
must be new and soft; buy 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 Cur FROM COB.
Remove husks and silk and blanch on
the cob in boiling hot water S to IS min
utes. Plunge quickly into cold water. Cut
the corn from the cob with thin, sharp
bladed knife. Pack in jar not too tight.
Add one level teaspoonful of salt to each
quart Of hot water to fill. Place rubber
and top in position, seal partially, but not
tight. Cap and tip tin cans if you use them.
Place jars on rack in boiler. as above di-
rected 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 can
ner the most trouble; select the ears when
between the milk ard the dough stage.
RIanch NOT lnndar than fua ,Y,;Dutao ,,,ha.,
it is very tender. A plunge in cold water
is sufficient Cut from the cob with
sharp knife and pack at once. II one per-
son 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 Coz.
Can as soon as possible after picking.
Remove husks, silk and blanch by boiling
from S 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 par
TALLY, but not tight. Cap and tip tin
cans II you use them. Place jars in a
boiler with 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 use remove
corn as soon as the jar is opened. Heat
corn. slightly buttered, in steamer. Do not
allow ears to stand in water or TO be boiled
the second time.
Corn AND TOMATOES.
Blanch fresh corn on the cob six minutes.
Dip in cold water. Cut, from the cob.
Blanch the tomatoes one and half min
utes and dip in cold water. Remove the
skin and core. Chop the tomatoes into
medium-sized pieces. Mix thoroughly two
parts Of tomatoes with one part of corn.
Pack the mixture in glass jars or tin cans.
Add level teaspOonful of salt to each
quuits ut thC IuDUCtb anu cups III pUoi-
ton. but not too tight. Put jars in boiler.
fill up with water and let boil 80 minutes
from time the water begins to boil. Remove
jars. tighten covers, invert the jars to cool
and test the joint,
Some housekeepers prefer the intermit-
tent process. Prepare as directed. place
in the boiler. I'LL up with water, boil one
hour. Seal and let cool The next day
release the clamp and boil another hour;
seal and cool and repeat the process the
third day This method is more sure in
the South.
DRIED Corn
Boil the corn from 3 TO S minutes, plunge
in cold water. cut off the grains with
sharp knife and press out the pulp around
the cob. Spread on clean tins or ear,hen-
ware platters. and dry in the sun; finish
drying in a cool oven. This is the surest,
safest and most economical way to pre-
serve corn.