Perth Amboy evening news., 1923-08-16
Tasty Ways To
Put Up Corn
By Sister Mary

10TH
If you would serve canned corr
this winter at less than 10 cents a
can take a day off and do your
own canning.
A bushel and a half Or two bushels
Of corn in the husks will make "A
solidly packed pints of orn and each
pint will serve six persons.
Dried corn is an old-fashioned
dish that few housekeepers appre-
ciate these days. II has a delicious
nutty sort of taste quite unusual. If
there are two or three ears of corn
left from dinner. scrape the corn
from the cob and spread thinly on a
dripping pan Or pie pans and dry
slowly in the over while making
toast. When brittle. store in clean
paper bags. You will be surprised
how soon you will have two or three
cups of dried coEn. And a cup of
dried corn will serve four persons
when prepared for a meal. This is
an excellent way to use leftover
corn during the season.
Canned Corn
Husk cor and carefully pick out
silk. Put corn into a large kettle
of boiling water and boil ten minutes.
The kettle should be big enough to
comfortably contain the corn and
allow each ear to be immersed in
Drain from boiling water and
plunge into cold water. Let stand
one minute and drain.
This b%lanching process is not abb
solutely necessary for corn, but it in
sures keeping and makes firm indi-
vidual kernels. Corn that is to be
used in made dishes is quite as sat
lsfactory if canned without blanch-
ing and it does save time TO eliminate
two landings.
After blanching, cut corn from
cob. This must be done carefully
that no hard portions of the kernel
are scraped out. Cut the tops from
the kernels and scrape out the heart
with the blunt side of the knife.
Pack in jars, add l teaspoon salt and
l teaspoon sugar to a quart.
If cor is packed tightly. and this
saves can and space. pour boiling
water over corn, filling can to with
in q of an inch from the top. Half
seal and process. Boil three hours
in hot water bath, counting from the
time the water begins to boil after
putting in cans.
The cans will cool the water. The
water should cover the cans by at
least an inch. Add boiling water as
necessary. Keep cover ION boiler
during processing. Remove from
boiler and finish sealing. Cool as
quickly as possible. taking carr that
no draft strikes the cans.
Corn for canning or drying should
be full grown but lin the milk" As
corn Tipens the milk sets and be-
comes firm and the hulls of the kerr
nels grow hard. Corn in this state
is not satisfactory for canning. I'm
mature corn is tasteless and watery.
Dried Corn
Remove husks and silk. Blanch
as in preceding recipe. Cut from
cob, cutting half way to the cob and
scraping out hearts with blunt edge
of knife. Spread on drying trays in
thin layers and dry in slow oven or
on top of cool range.
Drying trays are a good invest
ment. They can be used year after
year for all kinds of fruits and vege-
tables.
Torn Salau
Twelve ears corn, 1 head cabbage,
? sweet red peppers, 2 green pep
Ipers. 3 Bermuda onions. Ia cups
sugar. IL tablespoons salt, 1 table,
spoon mustard. IL quarts vinegar.
Cut corn from cob. Dip peppers
in boiling water. let stand five min
utes and slip off thin covering of
skin. Remove seeds and white fibre.
Chop cabbage and onions. Mix vege-
tables with salt and sugar. Put in
preserving kettle with vinegar, add
mustard mixed to a smooth paste
with cold water, bring to the boiling
point and boil half an hour. Pour
into sterilized jars and seal while
boiling hot.
copyright. 1928. NEA Service,
Incl