You can cold-dip the product without removing it from the colander, strainer or steamer in which it is steamed.  Plunge the vessel containing the product into the cold water.

The cold-dipping checks the cooking, sets the coloring matter which was started to flowing in the blanching process, and it makes the product much easier to handle.

Let us now see just exactly what we must do when we want to dry sweet corn, more of which is dried than of any other vegetable.  All other vegetables are dried in the same way as is corn, the only difference being in the length of the blanching and drying period.

All vegetables are prepared for drying just as they are prepared for table use.  When drying corn select ears that are young and tender, and if possible freshly gathered.  Products for drying should be in the same perfect condition as you have them for table use.  If wilted and old it is not worth while drying them.

Remove the husks and the silk, and steam—­on the cob—­for fifteen minutes.  This sets the milk, besides doing many other things which blanching by steam always does.  After the steaming, cold-dip the corn, and then cut it from the cob, using a very sharp and flexible knife.  Cut the grains fine, but only halfway down to the cob; scrape out the remainder of the grains, being careful not to scrape off any of the chaff next to the cob.

When field corn is used, the good, plump cooking stage is the proper degree of ripeness for satisfactory drying.

The corn should be thoroughly drained as this facilitates drying.  You can easily remove all surface moisture by placing the corn between two towels and patting them.

It is now ready for drying.  The corn may be dried in the sun, but if so, it is advisable first to dry it in the oven for ten or fifteen minutes and then finish the drying in the sun.  Never attempt sun drying in moist weather.  The corn may be dried by artificial heat, either on top of the stove or in the oven, using either plates, oven-racks properly covered, or any commercial dryer.

Work quickly after the blanching and cold-dipping and get the corn heated as quickly as possible in order to prevent souring.  You get “flat-sour” often when canning if you do not work quickly enough, and you will get sour vegetables in drying if you work too slowly.

Where artificial heat is used begin at a lower temperature and gradually increase it.  As the corn is drying, stir it from time to time and readjust the trays if necessary.

After the drying comes the test to determine whether or not the corn is sufficiently dry.  Vegetables at this point differ from fruits.  Fruits are dried only until leathery, whereas vegetables are dried until they are bone-dry.  They must crackle and snap.

This test is sometimes used to see if the product is sufficiently dry:  Put some of it in a covered glass jar with a crisp soda cracker and keep them there for a few hours.  If the cracker loses its crispness and becomes soft and damp there is still too much moisture in the product and it should be dried a little longer to obtain the degree of dryness required.