25 
It was gathered early in the morning and handled at once. The 
flavor of sweet corn deteriorates rapidly after the ear has' been 
pulled, and for this reason it must be canned promptly if freshness 
of flavor is desired in the canned product. 
After husking and silking, the corn was weighed, washed, and 
weighed again. After washing, a gain of 1.6 per cent in weight, 
due to adhering water, was noted. Corn on the cob, scalded for 10 
minutes in boiling water, gained 2.6 per cent over the original 
weight, or 1 per cent over the weight just prior to scalding. 
In preparing the cut corn in these experiments the outer one-third 
to one-half of the kernels was removed with a sharp knife and 
then the remainder of the edible portion was scraped from the cob. 
In one lot, the corn was cut from the cob and placed in the con- 
tainers without any precooking whatever. In another, after cut- 
ting from the cob, the corn was heated to 80° C. in an open enameled 
kettle over steam, with constant stirring, and then put into the cans 
and jars. A third lot was scalded on the cob in boiling water for 
10 minutes, then cut from the cob and put into the containers, as 
before. Hot liquor — consisting of 2 per cent of common salt and 
6^ per cent of cane sugar in water — was then added to give a 4 to 1 
ratio of corn to liquor, the corn and liquor were thoroughly mixed, 
the cans then sealed and processed intermittently for 1^ hours on 
three successive days. 
EFFECT OF PRECOOKING ON THE QUALITY AND APPEARANCE OF CANNED CORN. 
In those samples canned in glass, the flavor in all three lots was 
practically the same, the differences, if any, being indistinguishable. 
Of those canned in tin, however, that prepared without any pre- 
liminary scalding or precooking had slightly more of the fresh-corn 
flavor than the others. The product in each case was pleasing to the 
taste. 
The physical character of the three lots differed somewhat. That 
scalded before cutting from the cob was more granular, the kernels 
being more or less distinct, and the corn less creamy. That cut from 
the cob without preliminary scalding, but precooked to 80° C. be- 
fore filling the cans, was more uniform in consistency and texture, 
and the colloidal starchy material, formed by the gelatinization of 
the loose starch grains in the liquor, was evenly distributed through- 
out the whole. That receiving no preliminary heating, either before 
or after cutting from the cob, was of less uniform consistency, which 
made it not quite so attractive in appearance as that precooked be- 
fore canning. 
The physical differences in the precooked and the untreated ma- 
terial were much less marked when the corn was in glass jars. Es- 
caping air during processing served to mix the material more or 
less, thus bringing about a somewhat better distribution of the col- 
loidal material than there was in the tin containers, where stirring 
from this cause was negligible. 
In studying canning problems during the last three years, the 
writers have done considerable work on both white and yellow va- 
rieties of sweet corn. It might appear, from discussions in the lit- 
erature on the effect of scalding on the retention of natural colors, 
that the yellow color of corn might be affected. This has not been 
