Corn has the reputation of causing a good deal of trouble in home canning. with care, however, it may be kept as successfully as other things. One of the im portant points is to select the ear at just the right state, as the kernels are passing from the milk to the dough state. It may be packed either hot or cold. By the former method, remove husks and soak carefully; cut the kernels off with a sharp knife and place in cooking kettles. Add a syrup of 1/2 pound of sugar and 1 1/2 ounces of salt to a gallon of water. Add enough syrup to fairly cover the corn, and heat to boiling. Pack and sterilize cans while still hot. Process for 20 minutes at 15 pounds pressure.

By the cold-pack method, remove husks and soak for five minutes on cob; cold-dip; cut out kernels and pack directly in sterilized jars, leaving 1/4 inch or so at the top to allow for expansion. It is best for two persons to work together, one to be packing the corn as fast as it is cut. If one is doing the work, a single jar at a time should be done, each jar as it is packed being placed in a hot water bath, at once adding 2 per cent, brine.

As corn is difficult to sterilize properly, it is best that the corn be processed at 212 de grees and that six ounces of lemon juice per gallon be added to the brine or syrup. If this is done, 1 1/2 hours processing at 212 degrees is sufficient.

In canning on the cob, which is often desirable where ears of a small variety, such as Golden Bantam, can be grown in the home garden, follow the same process as above, packing only selected ears in wide jars or large cans, removing tips if necessary to get them of a uniform length.