| Show TO CAN SWEET CORN CORX Can as soon after the corn is gathered gathered gathered gath gath- ered as possible Remove husks and ana silks Blanch by placing In boiling water for tor five minutes Remove Remove Remove Re Re- move and dip quickly into and out of ot cold water Cut the corn from the cob and pack directly into hot jars or cans to within one fourth inch of the top Pour in enough boiling water to fill the container Add one level teaspoonful of salt to i each quart Put rubber rings and I caps caps of ot jars into position but do not tighten the wire clamps Seal tin cans completely Place containers on a fal false e bottom bottom bottom bot bot- tom of wooden slats or wire mesh in a vessel of ot water deep enough to cover the containers completely Keep the water boiling for tor three hours bourse Remove the jars tighten covers invert jars to test seal and cool not in draft as jars might crack Tin cans may be placed in cool water for rapid cooling After the containers are cool store in a dark place Rapid preparation for canning is especially desirable for corn if It a good quality of product is t obe ob ob- Th best results can be secured secured secured se se- se- se cured when one person cuts the corn from the tle cob and another fills the containers If it Is necessary for tor forone forone torone one person to work alone she should cut off sufficient corn to fill one jar pour on holing boUng water add salt place the rubbers and caps in position and put the put the jar or container into hot water at once The extra cooking which will be given to the cans first filled tilled will not be be injurious and a better better better bet bet- ter product will he be secured than if it the tho cut corn were allowed to stand until all jars were filled |
