Star Spangled Favorites Recipe


Preparation Time10 MinCooking Time25 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageCuisine
MethodMain Ingredient
Interest Group


 Sweet corn ears/Whole-kernel corn- 6 cans (12-ounce size), undrained15
 Water2 Cup (32 tbs)
 Green pepper1 Cup (16 tbs), chopped
 Sweet red pepper/Pimientos- 2 cans (4-ounce size), drained and chopped1 Cup (16 tbs), chopped
 Onion1 1⁄4 Cup (20 tbs), chopped
 Celery1 Cup (16 tbs), chopped
 Sugar1 1⁄2 Cup (24 tbs)
 Mustard seed1 1⁄2 Teaspoon
 Salt1 Tablespoon
 Celery seed1 Teaspoon
 Ground turmeric1⁄2 Teaspoon
 White vinegar2 2⁄3 Cup (42.67 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3332 Calories from Fat 262

% Daily Value*

Total Fat 31 g48.2%

Saturated Fat 4.6 g23.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 6274.6 mg261.4%

Total Carbohydrates 773 g257.6%

Dietary Fiber 73.8 g295%

Sugars 393 g

Protein 81 g162.2%

Vitamin A 198.6% Vitamin C 790.2%

Calcium 30.2% Iron 97.6%

*Based on a 2000 Calorie diet


1) Sterilize six pint jars with lids.

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.

6) Use the corn whenever desired.