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Use fresh picked corn for this recipe.
For corn to be really good canned, it must be canned the day it is picked. Make
sure the liquid covers the top of the mix in the jars. |
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Corn Salad
18 ears corn
1 head cabbage
4 medium onions
3 green peppers
1 1/2 t. pepper
2 1/2 C. brown sugar
1/4 C. dry mustard
1/4 C. salt or to taste
2 qts. vinegar
Remove corn from the cob. Chop cabbage, onions and peppers. Add all ingredients
to a large pan. Bring to a boil and simmer for 15 minutes. Ladle into
sterilized, hot jars. Seal immediately. Process in a hot water bath for 15
minutes.
Yield: 5 pints
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