Boil corn 2-5 m., score down the center of each row of grains with a sharp knife. With a large sharp knife cut off the thinnest possible layer from each two rows, then with a dull case-knife scrape out the pulp from the hulls on the cob. Mix pulp with that which was cut off, spread on plates or granite pans and dry in a warm oven, stirring often. If the oven is too warm, the corn will turn dark. Corn may be dried in the sun if it is hot, but must be brought in before the dew begins to fall and spread out in the house. It is better to dry a little at a time in the oven and have it out of the way in a few hours. With proper care it can be done in an afternoon.
When dry, put at once into dry clean jars and seal, or into paper sacks tied tight so that no insects can get at it.
With care to keep it from souring, the corn may be dried without cooking.
Corn for drying should be nice and tender; a little younger, if anything, than for cooking green.
Directions for cooking dried corn are among the vegetables.
Lima and all green beans may be dried after shelling by being spread out in a dry, airy place and stirred occasionally, and are quite different in flavor from dry, ripened beans.
Cook beans until half done; drain, dry in sun, pack in paper bags, keep in cool place. To cook-soak over night, cook shorter time than usual.
String mushroom caps, also stems, on a cord the same as apples, for drying, hang in sun and wind until just before the dew begins to fall and finish drying over the stove, or, dry entirely over the stove.
Put into dry, close covered jars or thick paper sacks. (May wrap in waxed paper before putting into sacks). Keep in dry place.
Put layer of salt 1 in. deep in bottom of stone jar or cask; then a layer of nice, tender string beans 3 in. deep; continue layers until cask is full. Cover beans with a board a little smaller around than the inside of the cask or jar and put a heavy stone on it so that the beans will be well covered with the brine. The beans may be put in at different times, but must be covered with the board from the first.
To Cook-Soak over night in cold water, changing the water several times in the early part of the evening. Cook the same as fresh beans, changing the water once or twice while cooking.
They are as nice and fresh as when picked.
Put layers of fresh picked corn, cut from the cob, in crock the same as string beans except that the layers of corn should be 1 to 2 in. deep only, and salt 1/2 in. deep. Have the top layer of salt, and thicker than the others and keep the corn well under the brine with a board and stone.
Soak over night for cooking, changing the water 2 or 3 times. Cook in unsalted water.