| 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
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