PRACTICAL EXERCISES 25 
in the stew kettle is boiling (boiling water is jumping), 
place a half dozen ears in a square of cheese cloth or 
muslin and tie the opposite corners. Immerse in the 
kettle for from five to fifteen minutes. Remove and 
plunge inte cold water. Remove and cut from the cob. 
This is best done by placing the ear, butt down, in a 
shallow pan or dish, cutting down with a sharp, thin 
knife and scraping up. 
The corn is then packed in the glass jars or tin cans 
to within a quarter of an inch of the top. A teaspoon- 
ful of salt and one of sugar per quart and boiling water 
to fill up the jar, are added. 
‘ Tin cans are sealed completely. Good rubbers and 
tops are placed on the glass jars, but they are not 
sealed completely. Mason jar tops are screwed down 
tight and then turned back a quarter turn. Glass tops 
with a wire bale are placed in position but the tighten- 
ing lever is not pulled down. Economy jar lids and 
metal bales-are placed in position. 
The products are now ready for the canner. For 
most products it is all right to wait until the rack is - 
full and then to place the entire lot in the canner at 
one time. Corn, however, should be put into the boil- 
ing water as soon as it is packed in the jars. The first 
few jars will not be completely immersed. but by the 
time the canner is filled the water may be the required 
inch over the top of the jars. If not, the bleaching 
water and that left in the teakettle may be poured in, 
as has been suggested. If the water is boiling, there 
_ will be no danger of the blanching water getting into 
the jars as inspection will show bubbles coming out. 
The lid should then be placed on the canner and the 
boiling continued for three hours in the case of quarts 
and one-tenth less time in the case of pints. At the 
