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22 to 25 medium size ears of corn (enough to make 10 cups of kernels)
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 1/4 cups chopped celery
3/4 cup chopped onions
1 1/2 cups granulated sugar
2 1/2 cups distilled white vinegar
2 cups water
1 tablespoon salt
1 teaspoon celery seed
2 1/2 tablespoons mustard seed
1/2 teaspoon ground turmeric
Cook ears of corn in boiling salted water for 3 to 5 minutes.
Plunge into cold water. Drain corn. Cut kernels from cob with knife. Kernels should measure 10 cups.
Combine corn with remaining ingredients in large pot and simmer 15 minutes.
Immediately pack into clean, hot pint jars, leaving 1/2-inch headspace; seal.
Process in boiling water bath for 15 minutes.
Yield: 5 to 6 pints
Vegetable Canning Recipes
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