Star Spangled Favorites Recipe
Ingredients
| Sweet corn-15 ears or whole-kernel corn- 6 cans (12-ounce size), undrained | ||
| Water | 2 Cup (16 tbs) | |
| Green pepper | 1 Cup (16 tbs), chopped | |
| Sweet red pepper | 1 To taste, drained | |
| Onion | 1 1/4 Cup (16 tbs), chopped | |
| Celery | 1 Cup (16 tbs), chopped | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Mustard seed | 1 1/2 Teaspoon | |
| Salt | 1 Tablespoon | |
| Celery seed | 1 Teaspoon | |
| Turmeric | 1/2 Teaspoon | |
| White vinegar | 2 2/3 Cup (16 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.
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.
Chef
