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5 qt. corn 1 qt. pickles Chopped celery 3 chopped onions 4 chopped green peppers 2 tsp. ground mustard 1 tsp. turmeric 4 ½ c. sugar 4 c. vinegar Salt Directions Cook 15 minutes, then cold-pack. Yield: 12 pints Marlene Lambright Back to Canning & Freezing "LIKE" THIS RECIPE >>> |
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