Pickled Corn RelishPosted in : Relishes on by : Daphne
*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.
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.