Pickled corn relish

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

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