Recipe of Pickled Corn Relish - Food Recipes

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PICKLED CORN RELISH

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

Ingredients - 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.
Serving size: 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 - - - - - - - - - - - - - - - - - -