The Michigan chronicle. [volume] (Detroit, Mich.) 1936-current, 1943-08-28
CanningTps
For Various
Z Vegetables

SHELVES. Inere are quarts ana
quarts OF green beans. because for
some reason green beans always
seem to be the beginning Gamers
No. lesson. Following the beans q
close second are the quarts of to-
matoes, the red and green making
a symphony OF good eating for next
winters dinner tables without
money and without ration points.
And OF course there are other things
on your pantry shelves, but there
is one vegetable that will be con-
spicuous by its absence from too
many shelves, and that is corn. You
need those luscious yellow kernels
to balance your pantry color
scheme. but most OF all you need
canned corn because there is many
spot it can fill in your menu max
ing activities.
THERE is buttered corn, succo-
fash, corn for your vegetable soups,
corn pudding (Which in my opinion
is really the queen OF pudd ugs),
corn chowder, a whole meal in it.
self, and so on and so on. But there
is no need Of going into the virtues
OF canned corn unless you are con-
WINGED that you can can corn. Such
ALTERATION, but listen, lady do you
know the main reason Why other
wise crack Gamers will tell you
that they can't keep corn? They =" I
too much corn and not enough liq-
uid in the Jar, that is the crux Of
the problem.
Now there are some vegetables
like greens that shrink in the cam
ming process and there are some 9TH
err vegetables that SWELL during
the canning process and corn is the
main offender So what you have
to be sure to do is give corn plenty
of room in the jar. Then If you have
observed the other usual precau-
tons such as good. jars with no
cracks or hicks on the edges, new
tops, a perfectly fresh product,
proper length OF cooking period,
sterile containers. and still your
corn comes Spewing out OF the con-
tainer and smells up your whole
house. well, please just try one more
time and don't pack quite so much
N the jar. I'll bet your story vii
De different.
Now For the Process
First, please have everything GU
Of your way before you begin can
ming corn or before canning any
thing else for that matter. Two hour
from garden to can is a good rule
Don't try to save time by gathering
your vegetables the night befor'
that you plan to can tomorrow. TIL
longer your vegetable stands, tn
, more OF the natural sugar change
to starch, thus lessening the keep
: ing qualities by the minute.
HUSK THE CORN, REMOVl
SILK. and cut 1t off the cob or no
as your like. cut it off the cob 70
The very practical reason that
burn my hands cutting 1t of tn
hot cobs il l leave it on. Plunge tn
corn into boiling water and boi
for at least 10 minutes. Now yo
, are ready to pack into your stcri
lized jars. Remember what ! sal
and don't put too much in, cove
with the water the corn was cooke
in, add one teaSpoonful OF salt I
;, each quart. Fasten according TO IN
= kind OF top you're using and pu
!. into your pressure cooker at
= pounds pressure for 70. minutes @
into your water bath for thre
:. hours.
IT'S EASY and I hope you'll tr
: il. Corn on the cob is supposed
- be somewhat easier TO keep tina
corn out of the cob Personally.
= don't see that either is any troubl
but if corn on the cob appeals
you, pack the ears that you hsN
= frst boiled for 10 minutes, cove
= with the water you boiled it in. sd
e your salt, and proceed as usu'
= You'll find the wide mouth jars
:. be excellent for this, they Will no
:, four ears.
: Then Save Vegetables with Salt
= A bag OF salt. a S or 10 gallo
;. crock, a cellar 70 TO rs degrees F.
- and you have the setup for savir
il, those garden snap beans and do
= en- or so other vegetables by saltiT
~ or brining. Brining is a safe al
- successful way OF preserving maj
- vegetables that will not can safe
-. without a pressure cooker. No wa
" scarce equipment is required.
- the U. S. Department OF Agrict
!. ture advises housewives to put ga
- den vegetables down in brine rat
-, err than putting them UP by risl
- canning methods.
= Improved methods OF brinir
a'' worked out by John l. Etchel
w chemist OF the u S. Department
~ Agriculture, and Ivan d. Jones
- the North Carolina Experime
ie Station, save much OF the food vi
- ue. flavor and color lost in ol
- time brining.
AZ Many vegetables may be J
e down in light salt or weak bri
% and vinegar and then allowed
ferment for about two weeks by