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Star Spangled Favorites

Western.Chefs's picture
Ingredients
  Sweet corn ears/Whole-kernel corn- 6 cans (12-ounce size), undrained 15
  Water 2 Cup (32 tbs)
  Green pepper 1 Cup (16 tbs), chopped
  Sweet red pepper/Pimientos- 2 cans (4-ounce size), drained and chopped 1 Cup (16 tbs), chopped
  Onion 1 1⁄4 Cup (20 tbs), chopped
  Celery 1 Cup (16 tbs), chopped
  Sugar 1 1⁄2 Cup (24 tbs)
  Mustard seed 1 1⁄2 Teaspoon
  Salt 1 Tablespoon
  Celery seed 1 Teaspoon
  Ground turmeric 1⁄2 Teaspoon
  White vinegar 2 2⁄3 Cup (42.67 tbs)
Directions

GETTING READY
1) Sterilize six pint jars with lids.

MAKING
2) In a pan, boil fresh corn for 5 minutes and drain it. Put it into cold water and cool it, enough to handle.
3) Cut kernels from cobs. The kernels should be about 2 1/2 quarts.
4) Take a 6-quart Dutch oven and add corn, 2 cups water and all remaining ingredients. Bring to a boil and then decrease heat, and simmer, uncovered, for 20 minutes.
5) Bring to a full boil and pack, boiling hot, into sterilized jar, leaving 1/8 inch headspace. Seal.

SERVING
6) Use the corn whenever desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Storage: 
Preserving
Ingredient: 
Corn
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes

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