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Prep Time: 120 Minutes Cook Time: 60 Minutes |
Ready In: 180 Minutes Servings: 4 |
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In mid to late August, when the corn is ripe and its coming at you at full-force, it is time to can some up for the long winter. This recipe can be adapted to add cabbage, or hot peppers, or grated carrots. I also added some hot red chile flakes too it you and your's enjoy the heat! Ingredients:
2 quarts sweet corn (16-20 ears) |
5 red sweet peppers, diced |
5 green peppers, diced |
1 bunch celery, chopped |
1 1/2 cups onions, chopped |
1 1/2 cups white sugar |
1 quart white vinegar |
2 tablespoons salt |
2 teaspoons celery seeds |
2 tablespoons dry mustard |
1 teaspoon turmeric |
Directions:
1. Mix peppers, celery, onions, sugar, vinegar, salt & celery seed in 6-8 qt non-aluminum pot.
2. Boil uncovered for 5 minutes, stirring occasionally.
3. Combine mustard and tumeric. Blend with some of the boiling liquid from pot and then add.
4. Return to a boil, 5 minute stirring occasionally.
5. Pack and process in boiling water for 15 minutes.
6. Be sure to check seals.
7. Makes 10 pints or so.
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