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- fresh, canned or frozen corn
- BALL BLUE BOOK(ball jars)
- 2 quarts (1900 ml) cut corn (about 1 1/2 dz)
- 1 quart (950 ml) chopped cabbage (about 1 small head)
- 1 cup (225 ml) chopped sweet red peppers (about 2 medium)
- 1 cup (225 ml) chopped sweet green peppers
- 1 cup (225 ml) chopped onions
- 1 tbsp (15 ml) clery seed
- 1 tbsp (15 ml) salt
- 1 tbsp (15 ml) turmeric
- 2 tbsp (30 ml) dry mustard
- 1 tbsp (15 ml) mustard seed
- 1 cup (225 ml) water
- 1 quart (950 ml) vinegar
- 1 cup (225 ml) to 2 cups (475 ml) sugar
- To prepare fresh corn:
- Boil 5 minutes.
- Cut from cob.
- Combine with remaining ingredients and simmer 20 minutes.
- Bbring to boiling.
- Pack, boiling hot into hot ball jars leaving 1/8 inch head spade.
- Adjusts caps.
- Process 15 minutes.
- For frozen corn:
- Defrost overnight in refrigerator.
- Follow same directions.
- for canned corn:
- Use enough to measure 2 quarts (1900 ml).
- Drain and follow same directions.
- I have used ball receipes and found them very delicious.
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