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Show Exaiu...--' every ear of corn and use only those having plump, glossy, juice-filled kernels. Remove all silks; rinse the corn and cut it from the cob. One or more cuttings may be made, but scrapings should not be used unless processing can be done in a pressure cooker, because the scrapings make a thick mass that heats through slowly. Cover the corn with boiling water, using about half as much water as corn; cook five minutes; then pour immediately imme-diately into clean, hot jars. A generous gen-erous amount of water helps the corn heat through quickly and aids in preventing its sugar from carmel-izing carmel-izing and causing a brownish color. Add one teaspoon salt to the quart and seal jars according to manufacturer's manu-facturer's directions. Then put into the canner and process. If possible, use pint jars, as they heat through more .rapidly the quicker the jars can be heated through, the more certain the destruction de-struction of bacteria. Process pints and quarts 70 minutes at 10 pounds pressure or by boiling 3V4 hours in hot-water bath. Remove the jars from the canner as promptly as possible pos-sible after processing; finish sealing all jars that require rubber rings; set jars as far apart as possible on folded newspaper or cloth so they can cool qui"kly, but be sure they are not whe'e a breeze will strike them. The jars shuuir' he examined after twelve hours in order to make sure they are sealed. To do this, remove re-move bands from glass top seals and metal vacuum seal caps (leave the bands off when the jars are put away). Test the glass top seals by pulling gently on the lids with the finger tips. Vacuum seals are tested by pressing down on them with the fingers if sealed, they won't move under this pressure. "Lightning" type are tested by holding upside down and watching for leaks. There won't be any leaks if instructions are followed and there won't be any spoilage if you keep in mind that Vigilance means Victory. Furthermore, Further-more, you will never know how good canned corn can be until you have tasted your own home-canned brand. |