These pictures show the steps 
in canning whole-kernel corm 
in tin cans. Other vegetables 
are canned in a similar way 
(pp. 18 to 21). 
To prevent corn from turning 
dark, use the C-enamel tin can. 
For kinds of cans to use for 
other foods, see page 4. 
Check tin cans and lids for 
defects before starting to can. 
Do not use any that are badly 
bent, dented, or rusted or that 
have scratched or torn gaskets. 
1 Choose corn at just the right Remove husks. Discard poorly 3 Remove silk — a vegetable 
stage for eating. Cut both ends developed, diseased, and _ brush is handy for this pur- 
from ears of corn for easy husk- badly infested ears. pose. Wash ears of corn. 
ing. 
For whole-kernel corn, cut 
with a smooth stroke at about 
two-thirds the depth of ker- 
nels. Use a sharp knife. A nail 
through cutting board at an 
angle, will hold the cob steady. 
Measure corn into cooking pan. 6 Fill clean cans with hot corn, 7 Fill cans to top with hot cook-- 
Cook 2 or 3 quarts at a time. leaving !/-inch space at top. ing liquid. 
Add one-half as much boiling Add !/, teaspoon salt to a No. 2 
water as corn. Cover pan and let can; 1 teaspoon to a No. 2!/, can. 
mixture come to a rolling boil. 
Have food hot before sealing tin cans 
