Sweet Corn

Ingredients

• 1 teaspoon of salt to the quart
• sweet corn

Method

1. 1

   Remove the husk and the silk, blanch, dip, drain, and cut from the cob.

2. 2

   Pack immediately into jars or tin cans, to within 0.5 inch of the top.

3. 3

   Add a teaspoon of salt to the quart, and fill with boiling water.

4. 4

   Put on the rubber rings, and screw the caps on with the thumb and the little finger.

5. 5

   (Seal tin cans completely.) Cook for the length of time given in the table, for the particular kind of cooker used.

Nutrition per serving

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 143. The excerpt below is the record exactly as published.

Sweet Corn - Minutes 5 to 10 5 to 10 5 to 10 5 to 10 5 to 10 IS See recipe to loosen the skins 1# 1/2 IK I tO 2 Minutes 180 180 1 80 120 1 2O 120 . 1 2O 22 20 20 2O 16 16 16 16 30 Minutes T20 1 20 120 QO QO 90 90 18 12 12 12 12 12 12 12 2O Minutes 90 60 60 60 60 60 60 15 8 8 8 10 10 IO 10 12 Minutes 60 40 40 40 40 40 40 10 Green Peas Lima Beans String Beans Okra Greens Pumpkin Tomatoes Fruits Apples • Pears Quinces Apricots Peaches Plums Berries Fruits without sugar . . . VEGETABLES STRING BEANS No. 1 Break, remove the strings, blanch, cold dip, drain, and pack into hot glass jars or tin cans. Add boiling water to fill the container, and i teaspoon salt to the quart jar. Adjust the rubber rings, and screw on the caps with the thumb and the little finger. Seal tin cans completely. Cook for the length of time given above for the particular kind of cooker used. Note. — With the addition of a little wholesome acid, such as lemon juice, string beans may be canned much the same as fruit. (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 17 253 SCIENCE of FOOD ancf COOKERY w An example is given in the following recipe for string beans. Other vegetables may be canned in like manner (if the taste of acid is not objectionable), except corn, which requires half again as much lemon juice as do string beans. STRING BEANS No. 2 Prepare the string beans as in the preceding recipe. Add boil- ing water in a saucepan barely to cover the beans, with salt to taste. Cover (except the cover must be drawn to one side far enough to allow the steam tovescape), and let boil continuously for 30 or 35 minutes. Lift a glass jar out of boiling water, and put on a hot scalded rubber ring. Into each quart jar put 2 tablespoons lemon juice, and fill the jar with boiling beans. Add enough of the boiling liquid to overflow the jar; then screw the cap on tightly, invert, and let cool. SWEET CORN Remove the husk and the silk, blanch, dip, drain, and cut from the cob. Pack immediately into jars or tin cans, to within y2 inch of the top. Add a teaspoon of salt to the quart

Cook this with the app: pantry check, scaling, and the assistant.