METHODS OF CANNING CORN 



accommodate themselves to the varying 

 size of the cob. Scrapers complete the 

 work by removing the grain and soft bits of 

 kernel at the base. The corn again passes 

 through a machine to remove bits of silk, 

 husk or cob, so that the final product is as 

 clean as labor can make it. The cleaner 

 consists of a series of wire combs, which 

 intermesh as the corn passes through, and 

 wire cylinders which act as sifters. 



^'The corn is next mixed and cooked, 

 and in this operation it is necessary to add 

 some water, otherwise it would become a 

 dry, tough mass in the can. The quantity 

 of w^ater used will depend upon the con- 

 sistency desired and the condition of the 

 corn. Some varieties require more than 

 others, but the average quantity used in 

 cream corn is about five ounces to the can. 

 It Is also usual to add both salt and sugar 

 to the corn to give the desired flavor. 

 These are used in all grades, though more 

 carefully in the high grades than in the 

 low. The eastern packers, as a rule, use 

 more sugar than the western. 



lbs 



