Evening star., 1936-07-08
Valuable Timely Advice Procedure for Canning
Home Economics Bureau
Explains Differences S
Between Usual Methods
Whole Grain Style Is Considered to Be
Superior to the Denser Cream-Type
System of Preservation.

the corn, but it does affect the looks
and often the flavor.
Il X
FOR whole-grain corn, cut the
kernels OF just as close to the
cob as possible without getting the
hulls. Do not scrape the cob. Add
one teaspoon of salt to each quart of
corn and half as much boiling water
as corn by weight. Heat to boiling
and pack into the cans boiling hot.
Put the cans into the steam-pressure
canner at once and process them at
10 pounds pressure or 240 degrees
Fahrenheit-50 minutes for No. 2 cans
&C enamel or plain TIM, and so min
utes for pint glass jars. In this time
the whole-grain corn heats up prop
erly all through and chances of spoil
age are much less than with cream
style corn.
Another difference between the
cream style and whole grain style
corn is the age of the corn for canning.
For whole-grai style use only tender,
freshly gathered sweet corn, or 4
days younger than would be used for
cream-style corn.
"The whole purpose of canning any
food, Of course, Is to keep 1t from
spelling and so enable us to provide
the perishable foods for use after the
time when they can he had fresh. The
canning process does this by eliminat-
ing the two main causes Of spoilage.
Overripening is one cause in fruits
and in vegetables. Another cause is
the action Of bacteria, molds or yeasts
that are on or In the fruit or vegetable
and everywhere in the air about them.
Canning puts stop to ripening, de-
stroys the organisms Of spoilage on or
in the food seals the product away,
alright, so that no more of these
organisms can enter.
y y y
WHATEVER the fruit or vegetable,
then, the first step in canning
is to make sure it is just ripe enough
to be at its best and not so ripe that
it is on the road to decay; that 1t Is
clean and free from any spots or
blemisheS. and that every hand that
touches it, every knife or spoon, cup,
pan or kettle, can or jar used in pre-
pairing the food or canning it is clean.
With such precautions all unnecessary
causes of spoilage are ruled out and
we go on the more successfully
from there.
when the food is ready to can
the next thing to do is to kill the
bacteria and other organisms Of
spoilage not already disposed of, and
for this we use heat. Most o, these
organisms cannot live long in tenn
perature of 212 degrees Fahrenheit
that is, boiling temperature. Usually
the food Is heated before it goes into
the cans, and always it is heated
afterward-'processed,' We say, after
the cans are filled, by keeping in
boiling water or in a steam pressure
Gamer for a specified length Of time,
to make sure they are heated at least
to boiling temperature all through.
~ y
AT THIS stage Of the process
temperature is the most i'm
portant factor. For fruits and To-
matoes boiling temperature is sum-
cient, because the spoilage organisms
are more easily killed in acid foods
than in others So the rule is: Proc
ess fruits and tomatoes in q boiling
water bath-a big pan or a wash
boiler with rack inside to hold the
cans in place while water boils around
and over them for the proper length
of time to kill the spoilage organ
istnms-from S to IS or 20 to As min
utes, according to the kind of fruit,
the amount of cooking it has had and
| the size Of the can.
But process corn and all other
vegetables except tomatoes and
pimentos, in a pressure canner, at the
specified temperature and for the
specified time for each kind Of food.
For temperature control the large
Gamers are best-18-quart capacity
or more"