CHAPTER XXV 

 METHODS OF CANNING CORN 

 ^''T^HE canning of corn is a large indus- 

 A try in Maine and other states, 

 extending from New York to Maryland, 

 west to Iowa, and north to Minnesota. In 

 most of the eastern states the crop is grown 

 by numerous farmers in small patches of 

 a few acres, while several of the western 

 factories raise their own corn, covering 

 hundreds of acres. At Hoopeston, 111., two 

 canneries use the produce of 7,500 acres. 



"Claims are made that certain sections 

 produce better and sweeter corn than others. 

 This is not always sustained by facts, for 

 quality is also affected by the variety and 

 state of maturity when gathered. Again, 

 some canners pay more attention to the 

 quantity of corn grown on an acre than 

 to the quality. The seed used is grown 

 by specialists, as a rule, and a very large 

 part of it comes from Connecticut, a state 

 in which no canning of corn is done. The 

 type of corn used now is quite different 

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