Canning the Garden Surplus 



trouble than any other vegetable. This is prob- 

 ably caused by delay in the operation. The 

 canning of corn involves more labor than any 

 other vegetable and it is difficult for one person 

 alone to handle it successfully. Two working 

 together, one cutting the corn from the ear and 

 the other packing it in the can, will insure a better 

 result. The corn to be canned should be of the 

 sweetest variety — Golden Bantam or Bantam 

 Evergreen being excellent sorts. It should be 

 picked at just the right stage — between the milk 

 and the dough stage, or when the milk that flows 

 when the grain is broken with the thumb nail 

 looks milky and not watery. It is better to do 

 one can at a time, blanching and dipping in cold 

 water and packing the corn in the can, allowing 

 a half inch at the top for the swelling of the corn, 

 adding a teaspoonful of sugar and one of salt 

 for every quart and filling with hot water, capping 

 and placing in the container before going on with 

 the next canful. The first can put in will not 

 be injured by the extra cooking. Waterlogged 

 or soaked corn is an indication of slo^v^less in 



247 



