734 
sugar in the sweet varieties diminishes 
very rapidly after the ear is pulled from 
the stalk; therefore in order to retain the 
original sweetness and flavor it is neces- 
sary to can corn very soon after it is 
pulled—within an hour if possible. Se 
lect the ears with full grains before 
they have begun to harden, as this is 
the period of greatest sugar content. 
Husk them and brush the silks off with 
a stiff brush. Shear off the grains with 
a sharp knife and pack the jar full. Add 
salt to taste, usually about a teaspoon- 
ful to the quart is sufficient, and fill up 
the jar to the top with cold water. Put 
the rubber ring around the neck of 
the jar and place the top on loosely. Be 
careful not to press down the spring at 
the side of the jar. 
Place the false bottom in the boiler and 
put in as many jars as the boiler will 
conveniently hold. Don’t try to crowd 
them in. Leave space between them. 
Pour in about 3 inches of cold water, or 
just enough to form steam and to pre- 
vent the boiler from going dry during the 
boiling. It is not necessary to have the 
water up to the neck of the jars, as the 
steam will do the cooking. Put the cover 
on the boiler and set it on the stove. 
Bring the water to a boil and keep it 
boiling for one hour. At the end of that 
time remove the cover of the boiler and 
allow the steam to escape. Press down 
the spring at the side of the jar. This 
clamps on the top and will prevent any 
outside air from entering. The jars can 
now be removed and cooled or allowed 
to stand in the boiler until the next day. 
On the second day raise the spring at 
the side of the jar. This will relieve any 
pressure from steam that might accumu- 
late inside the jar during the second cook- 
ing. Place the jars again in the boiler 
and boil for one hour. Clamp on the 
top as on the preceding day and allow 
them to cool. Repeat this operation on 
the third day. In removing the jars 
from the boiler be careful not to expose 
them to a draft of cold air while they 
are hot, as a sudden change in tempera- 
ture is likely to crack them. 
After the sterilization is complete the 
jars may be set aside for a day or two 
ENCYCLOPEDIA OF PRACTICAL HORTICULTURE 
and then tested. This is done by releas- 
ing the spring at the side and picking 
up the jar by the top. If there has been 
the least bit of decomposition, or if 
sterilization has not been complete, the 
top will come off. This is because the 
pressure on the top has been relieved 
by the gas formed by the bacteria. In 
this case it is always best to empty out 
the corn and fill up the jar with a fresh 
supply. If canning fruits or some ex- 
pensive vegetable, however, examine the 
contents of the jar and, if the decomposi- 
tion has not gone far enough to injure 
the flavor, place it once more in the 
boiler and sterilize over again. If the 
top does not come off, you may feel sure 
that the vegetable is keeping. 
String Beans 
Select young and tender beans, string 
them, and break them into short lengths. 
Pack firmly in the jar, cover with cold 
water, and add a teaspoon of salt to each 
quart. Put on the rubber and top and 
boil for one hour on each of three suc- 
cessive days, as directed under “Corn.” 
A small pod of red pepper placed in the 
bottom of the jar will give a delightful 
flavor to this vegetable. 
Egg Plant 
Pare the egg plant, cut in thin slices, 
and drop in boiling water for fifteen or 
twenty minutes. Drain off the water and 
pack the slices in the jar. Cover with 
water and sterilize as directed under 
“Corn.” The slices of egg plant are pli- 
able and may be taken from the jar 
without being broken and either fried in 
bread crumbs or made into pudding and 
baked. 
Beets 
Although beets will keep in the cellar 
over winter, it is very desirable to can 
them while they are young and tender, 
as the mature beet is apt to be stringy 
and lacking in flavor. Wash the young 
beets, cut off the tops, and put them in 
boiling water for about an hour and a 
half, or until they are thoroughly cook- 
ed. Take off the skins, cut in thin slices, 
and pack into the jars. Cover with 
water and sterilize in the manner previ- 
ously described. If a mild pickle is 
desired, make a mixture of equal parts 
