Michigan State University Extension
Preserving Food Safely - 01600282
10/13/97

### PICKLED CORN RELISH

    10
    cups fresh whole-kernel corn (16 to 20 medium-size ears),

    or six l0-ounce packages of frozen corn

    2-1/2
    cups diced sweet red peppers

    2-1/2
    cups diced sweet green peppers

    2-1/2
    cups chopped celery

    1-1/4
    cups diced onions

    1-3/4
    cups sugar

    5
    cups vinegar (5% acidity)

    2-1/2
    tbsp. canning or pickling salt

    2-1/2
    tsp. celery seed

    2-1/2
    tbsp. dry mustard

    1-1/4
    tsp. turmeric

        YIELD: About 9 pints

        PROCEDURE:   Boil ears of corn 5 minutes.  Dip in  cold

    water.
      Cut  whole  kernels from cob or  use  six  l0-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
     (l/4  cup flour blended in 1/4 cup  water)  and  stir

    frequently.
     Fill hot  jars with hot  mixture,  leaving 1/2-

    inch
    headspace.  Adjust lids and process.

          RECOMMENDED PROCESS TIMES FOR PICKLED CORN

              RELISH IN A BOILING-WATER CANNER

                       Process Times at Altitudes of

    Style

    of
          Jar       0-           1001-           6001-

    Pack
        Size      1000 ft.     6000 ft.        8000 ft.

    Hot
      Half-pints   15 min.      20 min.         25 min.

    Hot
           Pints   15           20              25

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