Michigan State University Extension
Preserving Food Safely - 01600282


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.                   

           RELISH IN A BOILING-WATER CANNER                 

                    Process Times at Altitudes of           

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          

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