| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetables, Canning | 9 | Pints | |
INGREDIENTS
| 10 | c | Fresh whole kernel corn* |
| 2 1/2 | c | Diced sweet red peppers |
| 2 1/2 | c | Diced sweet green peppers |
| 2 1/2 | c | Chopped celery |
| 1 1/4 | c | Diced onions |
| 1 3/4 | c | Sugar |
| 5 | c | Vinegar (5 percent) |
| 2 1/2 | tb | Canning or pickling salt |
| 2 1/2 | ts | Celery seed |
| 2 1/2 | tb | Dry mustard |
| 1 1/4 | ts | Turmeric |
| 1,001 – 6,000 ft: 20 min. | ||
| Above 6,000 ft: 25 min. |
INSTRUCTIONS
*16 to 20 medium-size ears, or six 10-ounce packages of frozen corn is equivalent to 10 cups fresh whole kernel corn. Yield: About 9 pints Procedure: Boil ears of corn 5 minutes. Dip in cold water. Cut whole kernels from cob or use six 10-ounce frozen packages of corn. Combine peppers, celery, onions, sugar, vinegar, salt, and celery seed in a saucepan. Bring to boil and simmer 5 minutes, stirring occasionally. Mix mustard and turmeric in 1/2 cup of the simmered mixture. Add this mixture and corn to the hot mixture. Simmer another 5 minutes. If desired, thicken mixture with flour paste (1/4 cup flour blended in 1/4 cup water) and stir frequently. Fill jars with hot mixture, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Pickled Corn Relish in a boiling-water canner. Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 min. ======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“No one has been misunderstood like God”