Yield: 9 Pints
Measure | Ingredient |
---|---|
10 cups | Fresh whole kernel corn* |
2½ cup | Diced sweet red peppers |
2½ cup | Diced sweet green peppers |
2½ cup | Chopped celery |
1¼ cup | Diced onions |
1¾ cup | Sugar |
5 cups | Vinegar (5 percent) |
2½ tablespoon | Canning or pickling salt |
2½ teaspoon | Celery seed |
2½ tablespoon | Dry mustard |
1¼ teaspoon | Turmeric |
\N \N | 1,001 - 6,000 ft: 20 min. |
\N \N | Above 6,000 ft: 25 min. |
*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 ½ 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 (¼ cup flour blended in ¼ cup water) and stir frequently. Fill jars with hot mixture, leaving ½-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