---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pickled Corn Relish
 Categories: Vegetables, Canning
      Yield: 9 pints
 
     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.
  
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
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