Worcester Democrat and the ledger-enterprise. (Pocomoke City, Md.) 1921-1953, 1925-09-19
AGRICULTURE

appetizing product, says the Bureau
of Home Economics, United States
Department of Agriculture. Success
is not just matter of luck. Behind
every jar of home-canned food that
keeps or spoils there is reason. The
following directions for home canning
sweet corn are based on all the facts
the department can obtain.
Corn for canning should be gather
ed about II to rs days after silking,
the exact time depending upon va
riety and season. Shuck, silk, and
clean carefully. Cut from the cob
without pre-cooking. Add half as
much boiling water as corn by weight,
heat to boiling, add one teaspoonful
i of salt and two teaspoons of sugar to
each quart, and fill boiling hot into
containers. Process Immediately at
Is pounds pressure, or $50 degrees F.,
quart glass jars for 80 minutes, pint
glass jars for rs minutes, and No. 2
tin cans for 70 minutes. Corn should
rot be canned in No. 3 tin cans be-
cause of the difficulty of heat pene-
tration.
Write to the Department of Agri-
culture, Washington, D C., for Mis-
cellaneous Circular "a, giving time
tables for home canning of fruits and
vegetables.
The acid that gives tomatoes their
appetizing flavor also makes them
the easiest of all vegetables to can at
home. Like fruits, they can be pro-
cessed at the temperature of boiling
water, whereas corn, beans, and other
nonacid vegetables must be processed
under pressure at temperatures high
Ell than PIP degrees F. Even toma-
toes, however, can not be put up "any
old way" The United States Depart
ment of Agriculture gives the follow
ing directions for home canning to-
matoes, and cautions the housewife to
watch every step so that the product
will be fne-favored and wholesome:
Select firm, ripe tomatoes of medi-
UNI size and uniform shape. Do not
use tomatoes which are overripe or
parts of which are spotted or decayed.
Put into trays or shallow layers in
wire baskets and dip in boiling water
for about minute, according to ripe
ness. Remove and plunge quickly in
to cold water for an instant. Drain at
once and core and peel promptly. Pack
into jars or cans as closely as posi-
BILE. For home use fill with thick
tomato sauce or with juice of other
tomatoes but if the tomatoes are to
be sold under Federal regulations add
only the juice which drains from them
during peeling and trimming. Season
with teaspoon of salt per quart. Pro-
cess quart and pint glass jars for IS
minutes in boiling water and No. 2
and No. 8 tin cans for IS minutes.
Brief directions and time tables for
the home canning of all fruits and
vegetables are given in Miscellaneous
Circular "a, which can be obtained
free from the United States Depart
ment of Agriculture, Washington,
D. G..
Roscoe Bailey, of Rehoboth, has
been selected by E. G. jenkins, State
Boys Club Agent, as one of the four
club boys to represent Maryland at
the Eastern States Exposition to be
held at Springfield, Mass, September
2Oth-25th.
The outstanding club boys and girls
of the Eastern States attend the Ex-
position as the guests Of the officials,
having all expenses paid. Headquar-
tiers of the club members will be at
Camp Vail which has been especially
equipped to take care of the club
members.
Each state will give a series of
demonstrations during the several
days of the exhibition. The Maryland
demonstration will show the prepara-
ton and cooking of the famous Mary
land fried chicken. The boys will kill
and show the proper method of pre-
pairing the chickens and the girls will
cook the chickens and bake the Mary
land biscuits.