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CANNING RECIPE:
Pickled Corn Relish


10-cups fresh whole-kernel corn (16 to 20 medium-size ears),
Or six l0-ounce packages of frozen corn
2 1/2-cups diced sweet red peppers
2 1/2-cups diced sweet green peppers
2 1/2-cups chopped celery
1 1/4-cups diced onions
1 3/4-cups sugar
5-cups vinegar (5% acidity)
2 1/2-tbsp. canning or pickling salt
2 1/2-tsp. celery seed
2 1/2-tbsp. dry mustard
1 1/4-tsp. turmeric


Boil ears of corn 5 minutes. Dip in cold water
Cut whole kernels from cob or use six l0-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 (l/4-cup flour blended in 1/4 cup water) and stir frequently
Fill hot jars with hot mixture, leaving 1/2 inch headspace
Adjust lids and process.


YIELD: About 9 pints

RECOMMENDED PROCESS TIME  IN A BOILING-WATER CANNER :
Process 15 minutes in pint jars

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