| 1 | *16 to 20 medium-size ears, or six 10-ounce packages of frozen corn is equivalent to 10 cups fresh whole kernel corn. |
| 2 | Yield: about 9 pints procedure: boil ears of corn 5 minutes. |
| 3 | Dip in cold water. |
| 4 | Cut whole kernels from cob or use six 10-ounce frozen packages of corn. |
| 5 | Combine peppers, celery, onions, sugar, vinegar, salt, and celery seed in a saucepan. |
| 6 | Bring to boil and simmer 5 minutes, stirring occasionally. |
| 7 | Mix mustard and turmeric in ?cup of the simmered mixture. |
| 8 | Add this mixture and corn to the hot mixture. |
| 9 | Simmer another 5 minutes. |
| 10 | If desired, thicken mixture with flour paste (?cup flour blended in ?cup water) and stir frequently. |
| 11 | Fill jars with hot mixture, leaving ?inch headspace. |
| 12 | Adjust lids and process according to the recommendations in table Table Recommended process time for pickled corn relish in a boiling-water canner. |
| 13 | Style of pack: hot. |
| 14 | Jar size: half-pints or pints. |
| 15 | Process time at altitudes of 0 - 1,000°Ft: 15 min. 1,001 - 6,000°Ft: 20 min. above 6,000°Ft: 25 min. ======================================================= === * usda agriculture information bulletin no. |
| 16 | 539 (rev. |
| 17 | 1994) * |
