Evening Republican, Volume 20, Number 226, Rensselaer, Jasper County, 20 September 1916 — CANNING CORN FOR WINTER [ARTICLE]

CANNING CORN FOR WINTER

Try This Method That la Recommended by the United States Department of Agriculture. corn from cob when it is at the proper stage and In filling the cans or glass jars in which it is to be preserved put some corn in the bottom, ’'moshing this down with a cob from which the corn has been cut. until the milk comes out well. Put in another layer and mash again, and so on until the jar is full. The cans should be slightly heaping and the covers then screwed on tight. When the cans are filled and covers on they should be put In the boiler a mJ. set on a cart or frame so that they will not touch the bottom. And they should be so arranged that they will not touch each other. The boiler should then be filled with cold water, brought to a boil and alloWed to boll for four hours. Let Bta/id until water is cool; then remove cans and try covers to see if they are tight. The cans should be kept covered with water while boiling, and this may be done by keeping a kettle of boiling water handy. This method of canning is recommended by the department of agriculture as the most satisfactory for preserving corn, beans, peas and other vegetables.