1. Using water that contains too much iron.
2. Using corn that has reached the dough stage.
3. Blanching for too long a period—five minutes is sufficient for corn.
Water-Logged or Soaked Corn. When canned corn becomes "water-logged" or "soaked" it is due to such causes as the following:
1. Allowing the product to stand in the cold water too long after the hot dip.
2. Allowing the jars to stand after they have been packed, and filled with boiling water. The jars should be immediately placed in the sterilizer after being packed.
3. Allowing ears of corn to stand in cold water after opening.
4. Heating corn in warm water over a slow fire.
BEETS, THEIR LOSS OF COLOR
The loss of color in canned beets is due to faulty methods of preparation before packing them into the jars. To secure good results 3 or 4 inches of the top and all of the tail should be left on while blanching. Beets should be blanched for five minutes and the skin should be scraped but not peeled. Beets should be packed whole if possible.