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Show Starring Tomatoes and Corn BY MRS. MARGUERITE MICKELSEN N A S Home and Food Editor For the family with a sizable home garden and a canning plan for summer, we suggest stepping up home canning of tomatoes to-matoes and corn. Extra emphasis goes to tomatoes for combined reasons. Home gardeners usually grow a good supply. Tomatoes do not freeze well, yet are home-canned easily and well, with no . top of jars and cover with hot cooking liquid, leaving 1-inch space at top of jar. Add V2 teaspoon tea-spoon salt to pints; 1 teaspoon to quarts. Work out air bubbles bub-bles by pushing knife down side of jar. Add more liquid, if needed, to fill jar again to 1-inch 1-inch of top. Wipe jar - rim clean, adjust lid and put jar into canner rack. Lower rack of jars into steam pressure canner which contains 2 or o inches of boiling water. .Exhaust air from canner and rais pressure to 10 lbs (240 cleg. J) and process the corn: pint jars 55 min., quart jars 65 min. Remove canner from heat and Jet pressure fall to zero. Wait minute or two before be-fore opening petcock or taking off weighted gauge. When jars are taken from canner, complete seals at once, if closures are not self-sealing type. Cool jars of corn right side up on thick cloth or paper or a rack, away from drafts. need for steam pressure can- ner. And most families enjoy having home-canned tomatoes often, since they can be prepared pre-pared in many ways. Following are directions from laboratories of the U S D A: Cold Pack Tomatoes: Use only ripe, perfect tomatoes. toma-toes. Dip them into boiling water for about half a minute, then quickly into cold water, to make peeling easy. A wire basket or thin cloth is convenient conven-ient for holding the tomatoes during dipping. Cut out stem ends, slip off skins. Tomatoes may be left whole for canning, or halved or quartered. Pack raw tomatoes into hot, clean jara, Press gently to fill space, Add salt Vi teaspoon to a pint jar, 1 teaspoon to a quart. To remove air bubbles, work a knife blade down the jar sides. Add more tomatoes, if needed, to fill jar again to Vz inch of top. Then wipe jar rim clean and adjust jar lid, Have some hot, but not boiling, boil-ing, water in water bath canner. can-ner. Put filled jars on rack in canner. Add boiling water, if needed, to bring water one or two inches above jar tops. Put lid on canner, bring water to boiling, and process: pint jars, 35 minutes; quart jars, 43 min. When processing time is up, remove jars from canner. Complete Com-plete seals, if closures are not self-sealing type. Cool jars of tomatoes right side up on thick cloth or paper, or a rack, away from drafts. Whole-If ernel Corni Choose corn at just the right stage for eating. Cut both ends from each ear, for easy husking. husk-ing. Remove husks and silk; discard any poorly developed, diseased, or badly infested ears. Wash corn. Cut from cob at about 23 the depth of kernel, using sharp knife and smooth stroke. To each quart (4 cups) of kernels add 1 pint (2 cups) of boiling water, and heat to boiling. Pack hot corn to 1 inch of |