Tuesday, July 20, 2021

Farmer's Sweet Corn Salsa (1959)

  • 10 cups fresh, frozen, or canned whole kernel corn
  • 7 cups shredded cabbage
  • 2 cups shredded onions
  • 3/4 cup chopped green pepper
  • 3/4 cup chopped sweet red pepper
  • 2 tbspns dry mustard
  • 1 1/2 tspns flour
  • 1/2 tspn ground turmeric
  • 4 cups cider vinegar
  • 2 cups sugar
  • 2 tbspns salt
Combine corn, cabbage, onions, green and red pepper in a large kettle. 

Mix together mustard, flour, and turmeric. Add 1/4 cup cider vinegar to mustard mixture, and stir well to blend. Add mustard mixture, remaining vinegar, sugar, and salt to vegetables, mixing well. 

Bring vegetables to a boil; reduce heat, and simmer, uncovered, 15 minutes. Ladle into hot jars, adjust lids. Process in boiling water bath (212 degrees) 15 minutes. Remove jars and complete seals unless closures are self-sealing type.  Makes 8 pints.

More "Lost" Corn Recipes
Southern Corn Custard (1987)
Summer Succotash, Pennsylvania Dutch Style (1946)

(Origin - "Farm Journal's Country Cookbook" edited by Nell B. Nichols, 1959. NOTE - This recipe is entitled "Sweet Corn Relish" in cookbook.) 

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