Pickled Corn Relish

* Exported from MasterCook *

PICKLED CORN RELISH

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

*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.
1,001 - 6,000 ft: 20 min.
Above 6,000 ft: 25 min.
ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
(rev. 1994) * Meal-Master format courtesy of Karen
Mintzias



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