METHODS OF CANNING CORN 



'^The care with which the cooking is done 

 before the corn enters the can determines, 

 in a large measure, its appearance. The 

 addition of too much brine will give a 

 sloppy can, while the use of too little gives 

 a dry can. Insufficient cooking will leave 

 the brine and corn separated; the quantity 

 of brine may be right but the corn may 

 be dry in the bottom of the can and most 

 of the brine on top, or they may be mixed 

 but not blended. The preliminary heating 

 is done by steam, using automatic machin- 

 ery, which heats and evenly mixes the corn 

 and brine and at the same time fills the 

 cans. The corn enters the cans at about 

 180 degrees and the capping is done in the 

 usual manner. 



"Corn is one of the most difiicult products 

 to process. It requires a temperature of 

 about 250 degrees for 75 minutes to insure 

 sterilization. There are packers who proc- 

 ess at from 240 degrees to 245 degrees for 

 90 minutes, and others w^ho process their 

 corn twice to insure keeping. The higher 

 the temperature the browner the corn and 



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