This trouble can be avoided if you will use fresh products, that is, those which have not been allowed to wilt or stand around the shops for several days, and will blanch, cold-dip, and pack one jar of product at a time, and place each jar in the canner as it is packed.  The first jars in will not be affected by the extra cooking.  When the steam-pressure canner is used the jars or cans may be placed in the retort and the cover placed into position but not clamped down until the retort is filled.

TROUBLES WITH CORN

Corn seems to give the most trouble, but with a little care and study this product may be canned as easily as any other grown in the garden.  A little experience in selecting the ears and ability to recognize corn that is just between the milk and dough stage is important.  Blanch not longer than five minutes.  A plunge in cold water is sufficient.  Cut the corn from the cob with a sharp knife and pack at once in sterilized jars.  Best results can be accomplished when two people cut and one person fills.  If it is necessary for one person to work alone, cut off sufficient corn to fill one jar, pour on boiling water, add salt, place rubber and cap in position and put the jar at once in the canner.  A little overcooking does not injure the quality of canned corn.  Corn should not be tightly packed in the jar; it expands a little in processing and for this reason each jar should be filled scant full.  Corn that has a cheesy appearance after canning had reached the dough stage before being packed.  Corn should never be allowed to remain in the cold dip and large quantities should not be dipped at one time unless sufficient help is available to handle the product quickly.

Some to be absolutely sure when canning corn, cook it for ten minutes in hot water before packing into jars.

Leave fully one inch of space at the top when packing corn but enough water may be poured into the jar to fill the can or jar, for when the corn swells the water will be absorbed.

Corn Turning Dark.  A dark color in canned corn is due to some of the following causes: 

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