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“Mellows significantly after a few months. Improves with age.”
1hr 30mins
14 half pints

Ingredients Nutrition


  1. Husk and cook corn in boiling water 5 minutes.
  2. Plunge in cold water, then drain.
  3. Cut corn from cob, but do not scrape.
  4. In large saucepan, combine celery, peppers, onion, sugar, vinegar, 2 cups water, salt and celery seed.
  5. Bring to boil, boil 5 minutes.
  6. Blend flour, mustard, and turmeric with 1/2 cup cold water.
  7. Add flour mixture and corn to boiling mixture.
  8. Return to boiling and cook 5 minutes, stirring.
  9. Pack into 1/2 pint jars, leaving 1/2 inch headspace.
  10. Adjust lids and process in boiling water bath 15 minutes after return to boiling.
  11. Remove and cool.

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