Decorah public opinion. (Decorah, Winneshiek County [Iowa]) 1895-1928, 1917-09-12
DRY YOUR SWEET CORN.

The inexperienced Gamer will find
some difficulty in canning corn. Even
the veteran Gamers often suffer seri-
Gus losses. This loss can, in a meas
ure, be avoided by drying at least
part of the surplus. Those who are
accustomed to eating good dried corn
will agree with us when we say it is
superior to canned corn. Also it is
more nutritious because in canning
the cora should be young and tender,
While for drying it is best if taken
just as it passes from the milk to the
bough stage, or just when it has pas
sed its prime for roasting ears. 1t is
therefore, more nearly mature and
possesses more food val
lie. This does not mean that corn
cannot be dried when young and ten
der, but that it is better if taken as
directed above.
TIE corn is prepared for drying by
husk!ng, followed by a blanching of
five TO ten minutes, or it may be cook
ed the same as if preparing for the
table. After dipping into cold water
the cora is cut from the cob in thin
slices, making at least three slices to
the depth of the kernel; to insure
getting all corn the cob should be
scraped with the back of the knife.
Do not cut off the ends of the kernels
and then scrape out the pulps of the
kernels, as is often recommended for
canning. This method will give a
sticky, gummy mass which is more
difficult 10 dry than when the kernels
are cut in thin slices. The smaller the
particles, as long as they do not ad-
here together 10 the form masses, the
more rapidly the product will dry.
The actual drying may be done in
any one of many ways. If the wealth
er is fair it will dry in about three or
four days if spread on clean Goth in
the sun. A piazza roof or shed roof
sloping to the south makes an excel
lent drying place. Lacking these a
temporary platform may be made, US
ing boxes or stakes for supports
When exposed in this way it should
be protected from flies and other in
sects by covering of mosquito net
ting When thoroughly dry the corn
J. 4
As a matter of insurance against
insects corn dried in the sun should
be placed in pans and put into the
oven where it is stirred occasionally,
being careful not to heat enough to
burn. If a thermometer is at hand
have an even temperature of about
$50 to 100 degrees and leave the corn
in until thoroughly heated, 10 to Is
minutes.
When cooled sufficiently it may be
stored in paper bags, coffee cans or
other similar containers, which are
insect proof, and should be stored in
a dry place.
Corn dried in the open air should
be protected from the dew and should
not be wet by the rain.
If, for any reason, it is desired to
hasten drying the kitchen range oven
may be utilized as an evaporation. If
the corn is placed in shallow pans or
in a fine meshed screen frame and
set in a slow oven it may be dried in
a few hours.
Do not place the corn more than
half inch deep in pans or trays, and
stir il occasionally in order to dry it
uniformly.
In drying corn or any product in
an oven the door must be left open
few inches so that the air may cir
culate freely. The temperature should
be watched carefully, as high tenn
perature will cook rather than dry.
The temperature of the oven can be
regulated somewhat by opening the
door wider if the heat becomes too
intense. A temperature of $50 to 10
degrees will dry the corn rapidly and
will give high-grade product.
In order to be sure that the corn is
dry enough to store the beginner
might try this: Fill fruit jar par
TALLY full Of the corn. Place a piece
of cracker on the corn and fasten on
the lid. IL after standing several
hours the cracker is still crisp the
corn is dry enough to store. If the
cracker is moist the corn is not dry.