Ingredients:
• 22 to 25 medium size ears of corn (10 cups of kernels)
• 1 cup chopped yellow peppers
• 1 cup chopped orange peppers
• 1 1/4 cups chopped celery
• 3/4 cup chopped onions
• 1 1/2 cups granulated sugar
• 2 1/2 cups distilled white vinegar
• 2 cups of water
• 1 tablespoon salt
• 1 teaspoon celery seed
• 2 1/2 tablespoons mustard seed
• 1/2 teaspoon ground turmeric
Other Suggestions:
• When cutting the corn off the cob take bundt pan, put the ear of corn in the center hole and then cut the kernels off. They fall and collect into the bundt pan and it’s very convenient and quick!
• You can use red and green peppers also
• Add jalapeños to make a hotter salsa
• You can also add cut up zucchini, yellow squash & tomatoes
Directions:
01. Cook ears of corn in boiling salted water for 3-5 minutes
02. Plunge into cold water
03. Darin corn
04. Cut kernels from the cob with a knife
05. Combine the corn with the remaining ingredients in a large pot and simmer for 15 minutes
06. Immediately pack into clean, hot pint jars – leaving 1/2 in head space in the jar. Seal jar.
07. Process in boiling water bath for 15 minutes
* Yields about 5 to 6 pints of salsa
