Pickled Corn Relish

9 Pints

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Pickled Corn Relish Ingredients

10 c Fresh whole kernel corn*	5 c Vinegar (5 percent)
2 1/2 c Diced sweet red peppers	2 1/2 tb Canning or pickling salt
2 1/2 c Diced sweet green peppers	2 1/2 ts Celery seed
2 1/2 c Chopped celery	2 1/2 tb Dry mustard
1 1/4 c Diced onions	1 1/4 ts Turmeric
1 3/4 c Sugar

Instructions for Pickled Corn Relish

*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. ======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PickleCuisine: Uncategorized