Peppered Corn Recipe - Cooking Index
Peppered Corn Recipe - Cooking Index
| 3 lbs | 1362g / 48oz | 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 ??
Source:
Allistra Corporation's recipe archive at http://www.homecanning.com/
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