---------- 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.
   
   
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   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias
  
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