Michigan
State University Extension
Preserving
Food Safely - 01600282
10/13/97
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
YIELD: About 9 pints
PROCEDURE: 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.
RECOMMENDED PROCESS TIMES FOR PICKLED CORN
RELISH IN A BOILING-WATER CANNER
Process Times at Altitudes of
Style
of Jar 0- 1001- 6001-
Pack Size 1000 ft. 6000 ft. 8000 ft.
Hot Half-pints 15 min. 20 min. 25 min.
Hot Pints 15 20 25
