- 5 cups frozen corn kernels, thawed
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 large onion, chopped
- 2 carrots, chopped
- 1/2 cup honey
- 1 tsp dry mustard
- 1/2 tsp celery seeds
- 1/4 tsp turmeric
- 1 cup cider vinegar
In a large saucepan combine all ingredients. Bring mixture to a boil, stirring occasionally and simmer for 25 to 30 minutes until vegetables are just tender and liquid has thickened slightly.
Spoon into hot sterilized jars, fill to 1/2 inch of the top. Wipe rims with a damp cloth, apply lids. Put in a canning kettle with hot water to cover the jars by 2 inches.
Bring to a boil and process, covered, for 10 minutes. Remove, cool and store in a dark cool place.
Note: When removing jars form a canning kettle, do not set directly on a cold surface such as tile. Place on dry dish towel or bread board.Servings: 6 cups
Submitted by: Recipe Group Member
Print This Page