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Wisconsin State Horticultural Society / Annual report of the Wisconsin State Horticultural Society for the year 1910
Volume XL, Part II (1910)

Harper, Blanchard
Canning vegetables from the home garden--supplementary notes,   pp. 218-220 PDF (643.2 KB)


Page 219


WINTER METuXG.
ear is pulled from the stalk; therefore in order to retain the
original sweetness and flavor it is necessary to can corn very
soon after it is pulled, within an hour if possible." Incidentally
I may add that for table use I have kept corn twenty-four or
forty-eight hours with but slight loss of flavor, by laying each
ear in the husks directly on ice, but not in any other way.
The following recipes are in use by several successful house-
wives and are contributed as affording a means of keeping corn
when otherwise variously possible conditions would prevent
canning.
Canned Corn. (Mrs. Frank Mac Connell.) A recipe very
generally used. To 9 pints of fresh corn cut from the cob, add
one pint of sugar, and one pint of salt (if the salt is very strong
use 1/2 pint), and three pints of water. Boil all together for
five minutes and pack while hot in thoroughly sterilized jars.
To serve soak in several changes of water to remove the salt;
cook with a little cream until scalding hot.
Dried Corn, as made on the Turvill Farm, by Mrs. Elizabeth
F. Wood. Gather tender fresh corn, boil it in water three
minutes, drain and cool; then cut the grains from the cob, but
not too close. Spread the kernals in a thin layer in a large
pan and place in a cool oven, stirring and shaking from time
to time to allow it to heat and dry evenly for several hours.
The flavor seems better if the drying is not prolonged over a
day. When dry store loosely in a paper bag kept in a dry
place. To serve, soak over night in water, then simmer gently
on the back of the stove for several hours, and add butter and
cream before sending to the table.
Dried Corn as made by Mrs. Albert J. Lamson. Gather the
corn when best for the table, score the kernals with a knife and
press out the pulp, or use a "corn scorer. " Take as many
enameled pans or plates as required, grease them lightly with
butter and spread the pulp thinly over the bottom of the plates,
the layer should not be more than 1/4 inch thick. Place the
pans in an oven not warm enough to burn or scorch the corn,
but warm enough to cook it, and allow them to remain until the
corn thickens, so that it can be cut into wafers 3 inches square.
Gently turn the wafers to allow the under side to finish drying
in the now cooler oven, or finish the drying in any suitable
warm dry place. Corn begun in the morning should be done
219


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