SWEET CORN 171 
of corn, their presence being found on the kernels be- 
neath the husks. 
All this shows the necessity of great care in getting 
sweet corn into the factory in the right stage, condition 
and manner and the proper handling of it in the factory. 
Sweet corn has a low conducting power of heat, hence 
the necessity of a long period of heating in order that 
bacteria that produce spoliation be killed. If not suffi- 
ciently heated the center of the can is not sterilized and 
souring begins there. 
The reason the housewife does not successfully can 
sweet corn is because she does not submit it to a proper 
heating process. If she would boil it seven hours in a 
kettle it probably would keep for her. 
A woman once asked the author the name of the acid 
he used in his canning factory to preserve sweet corn in 
the can from spoiling, and when she was informed that 
no acid was used, but that the preserving process was 
obtained solely by sterilization or heat, she was incredu- 
lous and went away firmly believing that the author was 
lying. 
