Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-08-02
BY MRS. NJ. A. WILSON

fCopvriDht, 1920. by Mrs. ". A. Wilson. All
f rights rcscrped.)
.t6ORN, like asparagus, peas and lima
~ beans, contains a vegetable protein
!: IN the form of milky fluid and like
the milk from the cows, it quickly de-
velops Tactic acid ferment that spoils
these succulent vegetables.
- To conserve or can corn for winter
use you must know how long it has been
cut. and how long it has been in transit
and how long it has been standing be-
fore it has reached you. For. although
the corn may seem perfectly good to
eat, 1t will be failure to can.
Successful canning OF corn means that
the corn must be absolutely fresh cut
and then it should be placed in cool,
airy and shady spot and where it can
be quickly put under the process.
II 1t has been packed in freight cars
or in motor vehicles and transported
to the city, it is very apt to be heated.
or If the corn is thrown in piles, you
can insert your hand and feel the heat.
Do not bring the corn that you in
( tend to can and lay ii in the kitchen 4;
; warm moist temperature starts the
harmful bacteria to work.
The professional Gamer moves his
canning apparatus directly into the
T, corn field and here, as quickly as the
I corn is cut from the stalk it Is brought
In an endless chain into the Gamers
hands, where once the process starts
4 il proceeds with all speed possible, until
! II Is sealed in the container.
y In one community il is an open boast
vhat II takes but five minutes from the
fine the corn is cut in the field until
It Is husked. the milky white kernel
scraped from the cob and into the
can. For the professional packer has
learned by dearly bought experience
that this is one of the times that speed
Is of the utmost Importance. 1t is
then processed the required length of
time, then cooled, just as quickly as
il was processed. This prevents the
development of the thermophyle, or
sourfiat.
| Many little brides and quite few
Of the older and more experienced
housewives have written to me at vari-
Gus times that they are so terribly dis
appointed they had canned some corn
last season and it was just splendid,
but when the jar was opened it was
all spoiled the corn had nasty sour
taste and was mashy and siimy; they
lhad tried so hard TO do it right and
yet they had lost time, materials and
money.
There is no short road nor short cut
TO successful canning and each anc
every rule must be carried out faith
fully. Once you start you must not
leave or lay aside this work until il
| is completed, for il you do failure vii
be the result. Points that will assure
you Of success in canning corn for win
Ter use
First. Follow the rules right to tn,
sletter. Many housewives use part o
one method and part of another ant
then they wonder why they have fail
lure on their hands.
Second. Assemble the jars and lid
and look them over carefully. If yo
use Mason Jars, be sure that the
,Are alright, because no amount of cook
ing or sterilizing will prevent the con
Z tents of the jar that is not airtigh
from spelling.
Third. Use the best grade OF ia
9rubbers. The long, continuous boilin
will cause the cheap and low grade rub
,bers to bulge and then crack. and there
fore prevent the jar from being absc
iutely alright.
Fourth. Have the utensil that is
he used for the hot water bath read
10 use. IL must be of sufficient sii
TO hold rack to lift the jars at lea
one inch from the bottom Of the boile
& THE intense heat would crack the ia
fk'if they were placed directly on the bo
+ fam. This bath must be sufficient
deer 10 permit at Vast two inches
water to cover the jars during h
~ t<nfire time OF process, 49,,
f- Fifth. Secure strictly fresh cut cor
( lSirrctly from the field: that (which
.,nrchised from the farmer who Is car
& ureAnrfs FROM house 10 hoa~,
n, ss:.s.s' sss e. n s'.s y