278 AGRICULTURE 



partially, but not tight. Cap and tip tin cans. Sterilize 

 in hot-water bath outfit 180 minutes, one period; 90 min- 

 utes in water-seal outfit; 60 minutes in steam-pressure out- 

 fit under 5 pounds of steam ; 40 minutes in aluminum 

 pressure-cooker under 20 pounds of steam. Remove jars. 

 Tighten covers. Invert to cool and test joints. Wrap 

 glass jars with paper and store. 



Note. When sweet corn is taken from jar or tin can 

 for table use, remove ears as soon as jar or can is opened. 

 Heat corn, slightly buttered, in steamer. Do not allow ears 

 to stand in water or to be boiled in water the second time. 



Recipe for Canning Sweet Corn Off' the Cob: Can the 

 same day as picked. Remove husks, silks. Blanch on the 

 cob in steamer or boiling hot water 10 to 15 minutes. Plunge 

 quickly in cold water. Cut the corn from the cob with a thin 

 sharp-bladed knife. Pack corn in jar tightly until full. Add 

 1 level teaspoonful of salt and a little sugar to each quart, 

 and sufficient hot water to fill. Place rubber and top in po- 

 sition, seal partially, but not tight. (Cap and tip tin cans.) 

 Sterilize 180 minutes in hot-water bath outfits ; 90 minutes 

 in water-seal ; 60 minutes in steam-pressure under 5 pounds 

 of steam ; 40 minutes in aluminum pressure-cooker under 20 

 pounds of steam. Remove jars. Tighten covers. Invert to 

 cool and test joints. Wrap with paper and store. 



4. Other vegetables, such as lima beans, string beans, 

 peas, okra, etc. 



Recipe for Canning: Can same day vegetables are 

 picked. Cull, string and grade. Blanch in boiling hot water 

 or in steamer for 5 minutes. Remove and plunge quickly in 

 cold water. Pack in container until full. Add boiling hot 

 water to fill crevices. Add 1 level teaspoonful of salt to 

 each quart. Place rubbers and tops in position. Partially 

 seal but not tight. (Cap and tip tins.) Sterilize in hot- 

 water bath outfit one period of 10 minutes ; 90 minutes in 

 water-seal outfit ; 60 minutes in steam-pressure outfit, under 

 5 pounds of steam ; 40 minutes in aluminum pressure-cooker, 

 under 20 pounds of steam. Remove jars. Tighten covers 

 and invert to cool. Wrap jars in paper and store. 



