The Richmond palladium and sun-telegram., 1918-07-31
US. DEPT OF AGRICULTURE
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SWEET CORN

o"GEI SohN
successful home canning of sweet
corn depends upon careful selection OF
tender, juicy corn in the milk stage.
Corn for canning should never stand
longer than few minutes after being
taken from the stalk. Corn which is
past the milky stage or is stale is very
difficult to can.
Remove husk and silk. Blanch on
the cob by dipping into boiling water
from l to 3 minutes or until milk is
set. Have clean hands, and all uten-
sils scalded Cut corn off the cob.
Pack Immediately into previously boil
ed jars to within one inch Of the top,
but do not pack too lightly. Add sea-
soning (one-third level teaspoonful
salt andtwo thirds teaspoonful sugar.
to each pint of corn, and fill jars with
clear hot water. Paddle to allow liQu-
or to penetrate to the bottom of the
jar, and to remove all air bubbles Par
TALLY seal jars.
! Processing with steam under pres
sure is recommended. Process pint
jars IA hours at Is pounds pressure.
Seal Immediately, cool as rapidly as
possible, but do so in place free from
drafts. Do not put into cold water, as
the jars will crack. When cold test
for leaks and store in cool, dark, dry
place
If the intermittent process is used,
! boil pint jars l IL hours the first day
and 1 hour on the second and third
days. Loosen covers before each sub
sequent boiling, and seal completely
after boiling. Cool, test for leaks, and
store.
If the single-period continuous boil
ing process is employed, boil for at
least three hours. Seal, cool, test for
leaks and store.
Take every precaution to have good
rubbers and absolutely tight jars. Test
for leaks each time jars become cold
and again "a hours after processing.
All jars showing slightest sign Of leaks
must be refitted with rubbers and re-
processed
Usually a better-flavored finished
corn product can be obtained by dry
! ing the corn instead of canning it.-U.
S. Department Of Agriculture.
PLUMS
Select sound, uniform plums. Prick
each with needle to prevent bursting.
Pack as firmly into jars as possible
without crushing. Fill jar with hot
sirup made by boiling pounds and s
ounces of sugar and l gallon of water
| for 5 minutes, and strained. (Plain
boiling water or honey may be used
| instead of sugar sirup.) Partially seal
| jars; boil (process) quarts for Is min
utes. Remove, seal air-tight, and
when cold, test for leaks. Store in
cool, dark, dry place.-U. S. Depart
ment of Agriculture.
| Select firm, uniformly red, ripe to-
matoes of medium size. Put into trays
and lower into boiling water for one
minute, then plunge into cold water for
few seconds until skins slip easily.
| Remove and cut out the core with a
slender-pointed knife without cutting
into the seed cells. Peel promptly
/ and pack into previously boiled quart
/ jars. Add one teaspoon sugar and half
| teaspoon salt seasoning and fill the
| jars with a hot thick tomato sauce.
| (This procedure Is economical, be-
cause each quart jar will give whole
tomatoes for salads or baking and
| tomato puree for soups or sauces.)
| This puree or sauce, which is poured
over the whole tomatoes, is made by
cooking the small or broken tomatoes
until tender. The seeds and skins
are then removed and the pulp is con-
centrated by boiling it to about the
consistency of ketchup. Place cleans
ed rubber rings and lids on the jars,
but do not seal tightly. Put filled jars
on false bottom in water basin and
boil (process) for so minutes, counting
! from the time the hot-water bath be-
gins to boil around the jars again.
This one boiling is sufficient. AS each
jar is taken from the boiler, seal it
tightly and test for leaks. Store in
cool, dark, dry place. Test again next
day for leaks and if any are found,
add cleansed new rubber ring or top
if necessary and reboil. If steam
pressure Gamer is used process quarts
for ten minutes under eight pounds
steam pressure.