24 GARDEN PROJECT 
6. Canning corn and peaches. This exercise is given 
in order to outline the method and procedure of the 
cold pack process. For recipes for canning other prod- 
ucts, see the NR Series listed under Exercise 7. 
7. A Home-MApr CANNER 
(a) Corn. Corn should be canned when it is in the 
milk. Can as soon after gathering as possible, at least 
the same day. If it is necessary to keep it for a short 
time spread the ears out in a cool place. 
Boil water for the canner in a teakettle and a gallon 
or two-gallon stew kettle. The amount of water to be 
heated will depend upon the amount of corn to be 
canned. Fuel and time may be economized by not 
filling the canner more than one-third full. Later the 
water used for blanching and that left in the teakcettle 
may be poured in. 
While waiting for the water to boil remove the 
husks, silks and shanks of the ears. When the water 
