The Elkins Inter Mountain

Canning Corn for Winter

While the sweet-corn crop is at its peak is the time to can the surplus from the home garden. A dish of canned corn may not be just like a fresh roasting ear, but properly put up enough of the sweet garden flavor lingers to make it an acceptable substitute in January.

But sweet corn is hard to can so it keeps, say some home makers. Yes, because it is starchy and sweet instead of sour. Canning corn is rather difficult to can successfully. It can be done, though, says the United States Department of Agriculture.

It's all in knowing how to kill off those invisible "bugs" that cause spoilage. Heat, lots of it, and at a point far above that of boiling water, is needed to destroy these bacteria. Hot pack corn and process it under 15 pounds steam pressure, or 250 degrees F., the department recommends. Other methods may be successful under certain conditions and during some seasons. The hot pack and processing under steam pressure insure penetration of heat throughout the container and cut down the chances of spoilage.

Complete directions for canning all vegetables and fruits will be sent on request to the United States Department of Agriculture, Washington, D.C.