Thursday, June 21, 2012


2 quarts corn (12 to 15 ears)
1 pint diced red bell pepper
1 pint diced green bell pepper
1 quart chopped celery
1 cup sliced onion
1 cup sugar
1 quart vinegar
2 tbsp salt
2 tsp celery seed
2 tbsp dry mustard
1/4 cup flour
1 tsp tumeric, optional
1/2 cup water

Shuck corn and place in boiling water; simmer 10 minutes.  Remove and plunge into cold water.  Drain.  Cut corn from cob but do not scrap cobs.  Measure out 2 quarts.  Combine the bell peppers, celery, onion, sugar, vinegar, salt, and celery seed.  Boil 15 minutes.  Mix the mustard and flour and tumeric (if you want a brighter color).  Blend with the water.  Add with the corn to the pepper mixture.  Stir and boil 5 minutes.  Pack into clean, hotpint jars, filling to a half inch of the top.  Place lids tightly on jars.  Boil jars in a hot water bath for 10 minutes being sure the jars are completely covered with the water.  Remove jars and be sure they are sealed.

1 comment:

mark deniel said...

Thanks for sharing your corn recipe. recipe looks amazingly yummy use food and recipe books for more recipes .