The globe-independent. (Hagerstown, Md.) 1943-19??, 1946-08-08
The Homerr1aker's
Corner
BY MARY DOUGLAS

an otherwise successful nome can
ner. For some it spoils; for others
it turns brown and has poor flavor.
Gladys Kimbrough, Home Service
Director for Ball Brothers Company,
considers corn easy to can but finds
it far from easy to persuade the
general public to adopt practices mad
procedures which give satisfactory
results.
Ii you have never canned corn
but want to this season, or if you
have tried and failed, you may profit
by following Miss Krimbrough's adj
vice In an informal discussion Of
the subject she said, Sweet corn,
particularly the deep yellow, is rich
in flavor and food value, but field
corn cans as we'll, keeps as well, as
the garden varities and is the pref
erence of many persons who could,
if they chose, grow a patch Of sweet
corn for table use. So, take your
choice but don't don't pay your
money unless you know the corn
is fresh from the stalk and that it
is at the most perfect stage for table
use. At this stage the kernels are
plump. shiny and all but bursting
with milk-like juice
Can Corn Early
As corn natures, the milk gives
way to d substance called dough
Then people say the corn is too hard
and they say right because it is hard
to keep it by canning once it has
passed from the full milk to the
dough stage.
Bacteria, particularly those which
cause flat sour, like warm corn. This
is one big reason why it doesn't pay
to gather prepare and can corn by
the wagon load" Flavor is another
good reason for the can-a-little-at-
time rule Corn loses its sweetness
more rapidly than any other vege-
table with the possible exception of
green peas. This fact, plus bac-
teria's special liking for corn which
has stood several hours, explains the
wisdom of the old slogan, two hours
from garden to Gamer"
Jars, caps, lids, rubbers, Gamer
and all other utensils needed should
be ready for use when the corn is
brought in for canning.
It is a waste of time, energy, and
food to put anything in a jar which
can't be sealed alright The smallest
nick or crack can cause trouble, so
smart home Gamers take time to
examine the sealing surface of every
jar and lid. Jars, caps, glass lids
and rubbers should be washed in
warm soapy water, rinsed, covered
with warm water and then boiled
One can't be too clean about can
ming. Used jars, caps, and lids should
be boiled 20 to 30 minutes. New ones
need only be brought to boiling and
kept hot
Any jar, cap, lid, and rubber worth
using is worth using by the manu-
facturer's Instructions Such in
structions are given on a circular
packed with the jars and printed on
the cap cartons.
Two sharp knives are needed-one
small, one large. And you will want
a cutting board. A well scrubbed
plank will do if you have nothing
better.
When everything is ready lay an
ear of corn on the board, then use
the strong knife to cut through
husks, corn and cob at each end of
the ear. Next, stand the ear upright
and use both hands to peel off the
husks. If eased along with the
thumbs, most of the silks will come
off with the wrappings. This meth
cd may sound troublesome, but after
you get the hang of it you will find
the work goes faster and with much
less muss than when the husking is
done in the usual way.
Discard any ear of corn which
seems bit hard. Rinse and drain
the corn after it has been freed of
silks, then cut-don't saw-the ker-
nels from the cob, taking care not
to cut the cob This is where you
need the small sharp knife.
The danger of spoilage is far less
when whole kernels are used. Cream
style is made by slicing the tips of
the kernels and then scraping out
the pulp. 1t is folly to can cream
style unless one has a steam pres
sure cooker with an accurate gauge.
Pint size jars are best for any kind
of corn and practically a must for
cream style, because heat passes
through corn slowly.
It doesn't do to keep corn waiting