| Show TO CAN CA f SWEET SWEE ET C ORN CORN can as is soon after the corn is gatli gathered cred as possible remove husks ind and silk blanch by placing in boiling water for five min lit Cs remove and dip quickly into inlo and out of cold water cut the corn from the cob and pack adli directly betly into lot hot jars or cans to swithin within 14 1 4 inch inchol of the top pour in enough boiling wafer to fill the container add one level teaspoonful of sale sal to each quart put rubber rings and caps of ids into position but do not tighten the wire clamps seal sea tin calip cans completely pines pince containers on a false bottom it m of wooden slats or wire mesh in a vessel of water deep enough to cover the containers i keep the w water ater boiling for three hours hour remove the J jars ars tighten covers invert jars jars to test seal and cool wt in draft as jars might crack tin till can cans mav bo be placed in cold anter for rapid cooling afler tile the containers are arc cool store in a dark cool place rapid preparation for canning is especially especial lv desirable for corn if a good quality of product is to be ed the best results can b be pc cured when one person cuts the corn from the col and an other fills the containers if it is necessary for one person to work alone she should cut off sufficient corn to fill ono one jar pour on boiling water add salt place the rubbers find and caps in mosill position i on and put the jar or container innee into hot water at n the extra cookin cooking which will be g given iven to the cabs cans first filled will wil not ln be injurious im ini urious and a better will be secured than if the cut corn were allowed to stand until all jars were filled |
