Description:

fresh, canned or frozen corn

Source:

BALL BLUE BOOK(ball jars)

Serves/Makes:6 pints

Ingredients

• 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

Preparation

• 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.

Comments

I have used ball receipes and found them very delicious.