Canning and drying corn
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Canning and drying corn by United States. Department of Agriculture. Radio Service

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Published by United States Department of Agriculture, Office of Information, Radio Service in [Washington, D.C.] .
Written in English

Subjects:

  • Dried vegetables,
  • Canning and preserving

Book details:

Edition Notes

SeriesHomemakers" chat -- 8-14-42, Homemakers" chat -- 8-14-42.
The Physical Object
Pagination3 l.
ID Numbers
Open LibraryOL25581581M
OCLC/WorldCa865083415

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  The Big Book of Preserving the Harvest covers the handling and managing of produce fresh from the market or garden, including: Canning: Containers and equipment, safety, and appropriate foods Drying: Equipment, appropriate foods, drying times, and storage methods Freezing: Containers, wrappings, and dry- and wet-pack methods/5(71). Dry canning is when jars of prepared foods are placed in a heated oven (usually °F or about 93°C) on racks and heated for a minimum of 30 minutes. and proven. you just must be sure to follow the proper instructions either from a home extension service or from a good canning book. It is a problem with non-acidic foods like green. Drying food might seem to some like the poor cousin of canning, but it’s actually a valuable add-on to your home preservation skills. There are some things that are easier used dried than canned (such as onions) and dried potato slices for potato scallop. Preparing the corn for canning. Shuck the corn and remove the cornsilk and any bad spots; Some people blanch their corn cobs before cutting off the corn kernels. Instructions are below. Remove the corn kernels from the cob with a sharp knife; How to blanch corn for canning. Fill large pot with water and bring to a boil. Fill sink with ice water.

Pickled corn is a bright salad-like relish that can be enjoyed with many meals. Salting and drying are other good methods. Each of these food preservation methods for corn are detailed below. The University of Georgia Cooperative Extension has now published a 6th edition of its popular book, So Easy To Preserve. The book is new as of September Chapters include Preserving Food, Canning, Pickled Products, Sweet Spreads and Syrups, Freezing and Drying. Ordering information is available on the So Easy to Preserve website. It is a coil bound book with few illustrations, but chock full of canning/freezing/drying charts, tips and recipes. For example, there are 12 salsa recipes alone.   Canning has become a great way for us to spread out the preserving of the harvest beyond the freezer. Here is how we preserve our corn: (printable recipe at the end of the post) Preserving Corn, Freezing or Canning. 1. Pick and use only Fresh Sweet Corn.

Canning, Freezing and Drying Equipment and Supplies. Books on canning, freezing, drying, preserving and jam making; Canners, both water bath and pressure canners. Canners for glass top stoves? Strainers, pit removers, seed-skin-stem removers, jelly strainers, etc. Pressure canning or boiling water bathing acid foods. The reference chart below shows style of pack, jar size, head space, process time, dial gauge and weighted gauge for pressure canning or boiling acid foods. Here are a few key takeaways: Boiling and pressure canning time have the most notable variable to pay attention to. So Easy To Preserve is now a page book with over tested recipes, along with step by step instructions and in-depth information for both the new and experienced food preserver. Chapters include Preserving Food, Canning, Pickled Products, Sweet Spreads and Syrups, Freezing and Drying.   Prepare the corn for canning. Select ripe, fresh corn with bright green husks and plump kernels. Peel and remove husk and silk from the ears of corn. Wash and scrub the ears of corn with a vegetable brush under cool running water.