Canning Recipes

Corn Salad
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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18 ears corn
1 head cabbage
4 medium onions
3 green peppers
1 1/2 tablespoons pepper
2 1/2 cups brown sugar
1/4 cup dry mustard
1/4 cup salt or to taste
2 quarts 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.

This recipe yields 5 pints.

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