Preparation:
1. In a large stainless steel or emamel saucepan, combine corn, tomatoes, cucumebers, onions, red and green peppers, sugar, 1 1/2 cups of the vinegar, salt, mustard, celery seed and turmeric; bring to boil; stirring often.
2. Reduce heat to medium high, cook, stirring almost constantly for 15 minutes or until vegetables are tender.
3. Mix flour with remaining vinegar, stir into vegetables. Return to boil for 5 minutes of until just thickened.
4. Fill sterilized canning jars, leaving 1/2 inch headspace. Seal with prepared lids; transfer to boiling water to come 2 inches above jars. Cover, bring to boil. Boil 15 minutes. Transfer to racks; let cool. Check seals, wipe, label and store in cool, dark, dry place.
Makes 11 cups. |
