Evening capital and Maryland gazette. (Annapolis, Md.) 1910-1922, 1917-08-18

ped al a time, unless Sufhclent nelp
is available to handle the product
quickly. Water logged or soaked
corn indicates slow and insufficient
packing
Steps To BE Followed In Canning
Corn.
/. Can but few jars at a time, and
work quickly.
2. Use fresh, juicy, tender corn.
3. Remove husk and silk.
4. Blanch minutes on cob in boil
ing water.
s. Cold dip.
6. Cut corn from cobs and place di-
rectly in hot sterilizd jars or
cans (one-half inch from top.
Z. Add / level teaspoon of salt, one
half teaspoon of sugar to quart
jar
s. Fill jar with boiling water,
g. Place paddle or knife blade down
inside of jar to allow air bub-
bles to escape.
10 Place rubber and caps of jars in
to position seal partially but
not tight (Seal cans COM
pletely.)
H. Processing should be done inter
mittently if using hot water
bath-for quart jars, hour
each day for three days Pint
jars, / hour first day and 45
minutes second and third days
IL. Remove from hot water, seal
tightly.
Is. Place in a dark, cool place.
If brine evaporates during process
ing, the corn will not spoil if there
has been a complete sterilization.
Only new rubber should be used in
canning corn The jars should be
sealed tightly after first period of
processing.
When canning sweet corn on the
cob, follow same directions but pack
whole ears in jars in place of the cut
off corn.
Dried Corn.
Only young and tender corn should
be used for drying and it should be
prepared at once after gathering
(a) Cook in boiling water 2 to 5
minutes, long enough to set the milk.
Cut the kernels from the cog with
sharp knife, taking care not to cut
off pieces of the cob. Spread thinly
on trays, and place in position to dry.
Stir occasionally until dry.
OBJ Boil or steam on the cob to
10 minutes to set the milk To inn
prove the flavor teaspoon of salt
to a gallon of water may be used
Drain we'll and cut from the cob, us
ing a very sharp and flexible knife
Cut grains fine, only half way down
to the cob, and scrap out the remain
der of grain. being careful not to
scrape off any of the chaff next to the
cob. Dry from 3 to 4 hours at 10
to las degrees F. When field corn is
used, good, plump roasting ear stage
is proper degree of ripeness. A
pound of dried corn per dozen ears is
an average yield.
(c) The corn may be dried in the
sun. Dry in over 10 to 10 minutes,
and finish drying in the sun. Sun
drying, of course, is not satisfactory
in moist weather. Pack in cartoons
or boxes for a few days to "condi-
ton" e. pouring from one box to
another once day for three or four
days so as to mix thoroughly, and
distribute any moisture. If too moist
return to trays for short time.
Corn and Tomatoes. :.
Blanch fresh corn on the cob 5
minutes. Cold dip quickly Cut the
corn from the cob, cutting from tip to
butt Scald the tomato one and one
half minutes and cold dip. Remove
the skin and core. Chop tomatoes
into medium-sized pieces. Mix thor
ouhly two parts of tomatoes with one
part of corn. Pack the mixture in hot
glass jars or enameled tin cans. Add
a level teaspoon of salt per quart.
Put rubbers and caps of jars in posi-
ton. not tight Cap and tip tin cans.
Sterilize in water bath, homemade or
commercial 120 minutes.
Corn Salad.
Twelve ears sweet corn, II onions,
3 green peppers, l head cabbage, 3
red peppers, 8 pnts vinegar, cups
sugar, 1 teaspoon ground mustard,
teaspoon celery seed, l teaspoon
white mustard seed, IA teaspoon
tumeric (add little at time. Salt
to taste).
Select tender corn. Cook FIVE min
utes to set the milk in order to make
the grain firm. Split grains. Cut
tips off and cut again not to close to
the cob. Scrape cob well to remove
remainder of pulp. Cut cabbage fine,
salt slightly, and let stand one hour.
Put in bag and drain dry. Mix all
ingredients together and cook 20 min
utes. 1907. jars. Process and seal
while hot
Corn Pickle.
Two quarts corn (cut from the
cob, quars finely chopped cabbage.
6 red peppers. finely chopped; 2
quarts vinegar, 2 teaspoons salt, 2
cups sugar. 3 teaspoons mustard
Cook slowly 20 minutes. Fill ster-