12 ears corn
1 large onion, finely chopped
1 large green bell pepper, diced
1 large red bell pepper, diced
1 cups apple cider vinegar
1 cup sugar
1 tablespoon sea salt
1 teaspoon celery seed
1 teaspoon curry or chili powder, optional
1 teaspoon dry mustard
Using a sharp knife and working from the top to the bottom of each ear, remove kernels from the cobs, for about 6 cups of kernels and liquid. Place in a large enamel or stainless steel kettle. Add the onion, green bell pepper, red bell pepper, vinegar, sugar, water, salt, celery seed, curry powder (if desired), and mustard; stir to combine.
Bring to a boil, lower the heat, and simmer for 15 minutes. Turn off the heat. With the help of a wide-mouthed funnel, spoon the mixture into hot, sterilized canning jars, leaving a -inch space at the top. Wipe the jar rims and cover with sterilized lids. Screw down the lids tightly.
Place jars, not touching, in a boiling-water-bath canner and cover with hot water. Bring to a boil and process 10 minutes according to manufacturer s instructions. Remove from water with canning tongs and let cool.
Yield: 5 pints
Source: Corn by Olwen Woodier
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