Canning Recipes




Peppered Corn
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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3 pounds corn (in husks) per quart jar - (to 6)
Chopped sweet green pepper -- as needed
chopped sweet red pepper -- as needed

Prepare Ball brand or Kerr brand jars and closures according to
manufacturer's instructions.

Husk corn and remove silk; wash. Cut corn from cob. Measure corn. Place
corn in a large saucepot. Add 1 tablespoon green pepper, 1 tablespoon red
pepper and 1 cup boiling water to each pint of corn or 2 tablespoons green
pepper, 2 tablespoons red pepper and 2 cups boiling water to each quart of
corn. Bring to a boil; reduce heat and simmer 5 minutes.

Pack hot corn and liquid into hot jars leaving 1-inch headspace. Remove
air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on
jar with sealing compound next to glass. Screw band down evenly and
firmly just until a point of resistance is met -- fingertip tight.

Process pints 55 minutes, quarts 1 hour and 25 minutes at 10 pounds
pressure in a steam-pressure canner. For elevations higher than 1,000
feet, increase pressure accordingly following cooker manufacturer's
recommendation.

This recipe yields ??





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