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Newspaper
Norwalk Reflector
Location
Norwalk, Ohio, United States of America
Date
Aug 09, 1979
Page
4
Farm guidance explains canning yields: a bushel of green or wax beans yields about 15 to 20 quarts. 3 to 5 pounds per quart. A bushel of corn weighing about 35 pounds yields 8 to 9 quarts of whole kernel. 100 ears yield about 10 quarts. Canning one quart requires 3 to 6 pounds or 8 to 16 ears.
The note explains that apples pears and peaches darken quickly after peeling. Dip peeled fruit in a salt and vinegar solution made with 2 tablespoons of salt and 2 tablespoons of vinegar per 1 gallon of cold water for up to 20 minutes. If 15 minutes is exceeded rinse in cold water.
Fresh produce is plentiful and prices are expected to fall. An analysis of corn beans and canned goods shows home canning costs may exceed shelf prices unless bargains and efficiency are used. The county extension service offers guidance on techniques to avoid waste and preserve value.
Barbara Chaffee and her children offer sweet corn for sale by the road near Collins Road, advising buyers to bargain when purchasing in quantity. The piece warns of botulism in low acid foods and promotes safe canning with a pressure canner. The Huron County Extension Service at 180 Milan Ave. provides free canning and preserving instructions and help.
Ohio Cooperative Extension Service lists safe home pressure canning times for low-acid vegetables. Corn whole kernel requires 60 minutes for pints and 85 minutes for quarts at 10 psi. corn cream style 105 minutes for pints at 10 psi. not recommended for quart jars. Snap beans 25 minutes for pints and 30 minutes for quarts at 10 psi. Begin with heated vegetables, packed hot and processed immediately.
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