The Kennewick courier-reporter. [volume] (Kennewick, Wash.) 1914-1938, 1925-07-23
WING AND DRYING CORN

.,N,NG AND DRYING CORN
are two excellent ways Of
in ,,;no corn for winter. The first
prsse course canning, with must be
IS - carefully done in order to insure
ss's Keeping. Another and quite sat
u. .sootory way is drying. The precau-
i l:a i the same in either case. Gather
.'on .,.n carly in the nrclning and
u, hnsked and started before it has
hance to sweat. Remove silk and
few ears at time into boiling
o.J 4er Boil fifteen minutes and
v T into cold water long enough
:. pm enable handling without burning
hands. With a sharp knife cut
slsm the cob, taking care to cut
las. enough to get all of the corn,
sst not close enough to cut off the
cob.
For canning pack corn quickly and
,,oderately close, do not jam into
lore preferrably glass top. Add one
...snoon of salt for each quart and
All 70 the brim with boiling water.
p1oce a sterilized, new, ring and the
,ovar ON. Partially seal. Place in a
heller of boiling water. Process for
sour hours counting time after the
uater begins to boil vigorously
.round the entire contents of the
hoiler Remove from the boiler, COM
nlete the seal, and put in a cool
rlace. The same precautions should
10 used in using corn as any other
vegetable. It is generally easy to de-
root spoiled corn because of the odor.
an housewives should cultivate the
ol;factory nerves as they are most
;mportant in preventing the usage
Of spoiled foods.
For Drying: After cutting off the
corn spread it very thinly on shallow
trays or pans which have been COW
cred with brown paper. Cover the top
very carefully with cheap cheese
cloth or mosquito net so that there
is no opportunity for the flies to
touch it. Place out in the sun as soon
as the dew is off of the grass, and
leave till almost sun down. Stir oc-
cassionally during the day to turn
the moist side toward the sun. If
the weather is not particularly hot
it is we'll to place each tray in the
oven long enough to thoroly heat be-
fore placing out of doors eac hmorn-
ing. Never leave out at night as the
dampness will undo the days drying.
Il will take several days to thoroly
dry it, so be sure that you are not
putting it away until it has reached
this stage. It should not feel the
slightest sickness and should have
a dry, brittle sound.
Caution:-Do not put the layer too
thick on each tray as there is ten
dency toward souring unless the di-
rect heat can reach each kernel.
As it dries somewhat the contents
Of two trays may be combined.
Do not let the flies even touch
the kernels. If you find magots in
your corn when you go to use it you
can be sure you have been careless In
this respect.
When thoroly dry. store away in
tight containers. Coffee cans, baking.
powder cans, glass jars, or paper car
tons which have seal tight lids may
be used, but be sure they are seal
tight.
Preparing for serving In prepar-
ing dried corn for the table, soak
over night in warm water. An hour
or SO before the meal, place on the
stove and simmer until tender. Sea-
son to taste and add cream and but
Ter. When tender it may be served as
any canned corn. You will find it
very delicious dish if properly pre-
pared.