should be canned without skinning. They should be well scalded in a little sweetened boiling water before canning.
Corn.
Since writing the preceding discouraging remark about corn, I have found, in a Supreme Court decision, Mr. Winslow’s receipt for canning corn, as follows:
Fill the cans with the uncooked corn (freshly gathered) cut from the cob, and seal them hermetically; surround them with straw to prevent them striking against each other, and put them into a boiler over the fire, with enough cold water to cover them. Heat the water gradually, and when they have boiled an hour and a half, puncture the tops of the cans to allow the escape of gases, then seal them immediately while they are still hot. Continue to boil them for two hours and a half.
In packing the cut corn in the can, the liberated milk and juices surround the kernels, forming a liquid in which they are cooked.
This process, patented by Mr. Winslow, is by far the best one for preserving the natural flavor of green sweet corn.
Succotash.
Lima beans and corn mixed. They should be boiled until they are thoroughly done.
Corn and Tomatoes
make a good combination for canning. The corn, however, should be thoroughly cooked, and mixed with the tomatoes, after the latter have been scalded merely.