70. GREEN CORN.--For canning purposes, only corn that is young and milky
should be selected. Get it ready for canning by husking it and removing
the silk. Then blanch it for 3 to 5 minutes in boiling water and
cold-dip it quickly. Cut the kernels half way down to the cob and scrape
out what remains after cutting. For best results in this operation, hold
the ear of corn so that the butt end is up; then cut from the tip toward
the butt, but scrape from the butt toward the tip. Next, pack the jars
tightly with the corn, pressing it into them with a wooden masher.
Unless two persons can work together, however, cut only enough corn for
one jar and fill and partly seal it before cutting more. As corn swells
in the cooking, fill each jar to within 1/2 inch of the top. The milk in
the corn should fill all spaces between the kernels, provided there are
any, but if it does not, boiling water may be poured in. Add 1
teaspoonful of salt to each jarful of corn and adjust the jar lids. Boil
for 3 hours in the water bath; but, if the pressure cooker is to be
used, cook for 1-1/2 hours at a pressure of 5 pounds or for 1 hour at a
pressure of 10 pounds.
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