The Republican journal., 1917-08-16
How To Dry Sweet Corn.

Directions as to the drying Of sweet
corn have been prepared by w. w. Chen
oweth for the Massachusetts, Agricultural
College extension service Good dried
corn is regarded as superior to canned
corn, and more nutritious. Corn that has
passed it's prime for roasting is recon-
mended. The directions follow:
The corn is prepared for drying by
husking, followed by blanching of five
to ten minutes or it may be cooked the
same as if preparing for the table After
dipping into cold water the corn is cut
from the cob in thin slices, making at
least three sic es to the depth of the ker-
nels. To insure getting all the corn the
cob should be scraped with the back of a
knife Do not cut off the ends of the ker-
nels and then scrape out the pulps of the
Kernels as is often recommended for can
ming. This method will give a sticky,
gummy mass which is more difficult to
dry than when the kernels are cut in
thin slices. The smaller the particles, as
long as they do not adhere together to
form masses, the more rapidly the prod
uct will dry.
Will Dry in cur Days
If the weather is fair the corn will dry
in about three or four days if spread on
clean cloth in the sun. A piazza roof or
shed roof sloping to the south makes an
excellent drying place. A temporary
platform may be made, using boxes or
stakes for supports. When exposed in
this way it should be protected from flies
and other insects by covering of mos
quito netting. When thoroughly dry the
corn will be hard and will rattle.
AS matter of insurance against in
sects, 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 oven
temperature of about 15O-16O degrees F.
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 dry place.
Corn dried in the open air should be
protected from the dew and should not be
wet by the rain.
Leave the Door Open
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 fine mesh
ed screen frame and set in slow oven it
may be dried in few hours
DO not place the corn more than one
half inch deep in the pans or trays and
stir it occasionally in order to dry it uni
formly.
In drying corn or any product in an
oven, the door must be left open few
inches so that the air may circulate free
ly. A high temperature will cook rather
than dry. The temperature of the oven
can be regulated somewhat by opening
the door wider if the heat becomes too in
tense A temperature of $50 to ITO de-
grees Fahrenheit will dry the corn rapid
ly 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 partially full of the
corn. Place a piece of cracker on the
corn and fasten on the lid. If after
standing for several hours the cracker is
stlll crisp the corn is dry enough to store.
Ii the cracker is moist the corn is not dry.