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 turmeric (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, hot pint 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 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 turmeric (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, hot pint 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.
file photo for reference
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