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Pickled corn relish

Yield: 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

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. 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

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