10 c Fresh whole kernel corn*
2 1/2 c Diced sweet red peppers
2 1/2 c Diced sweet green peppers
2 1/2 c Chopped celery
1 1/4 c Diced onions
1 3/4 c Sugar
5 c Vinegar (5 percent)
2 1/2 tb Canning or pickling salt
2 1/2 ts Celery seed
2 1/2 tb Dry mustard
1 1/4 ts Turmeric
*16 to 20 medium-size ears, or six 10-ounce packages of frozen corn is
equivalent to 10 cups fresh whole kernel corn.
Yield: About 9 pints
Procedure: Boil ears of corn 5 minutes. Dip in cold water. Cut whole
kernels from cob or use six 10-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 (1/4 cup flour blended in 1/4
cup water) and stir frequently. Fill jars with hot mixture, leaving
1/2-inch headspace.
Adjust lids and process according to the recommendations in Table 1.
Table 1. Recommended process time for Pickled Corn Relish in a
boiling-water canner.
Style of Pack: Hot. Jar Size: Half-pints or Pints.
Process Time at Altitudes of 0 - 1,000 ft: 15 min.
1,001 - 6,000 ft: 20 min.
Above 6,000 ft: 25 min.
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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias
