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.
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