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corn |
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canning salt |
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sugar |
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apple cider vinegar |
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sterilized jars and lids |
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| · Cut corn from cob.
· Do not scape cob.
· Fill sterilized jars with corn.
· Add 1 teaspoon of coarse salt, 1 teaspoon of vinegar and 1 teaspoon of sugar to each quart jar.
· Fill jars with cold water, leaving one inch headspace.
· Seal.
· Store in cool place.
To prepare corn, wash off with cold water, fry in hot bacon grease, adding sugar as desired. |
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| Servings: 1 |
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| Recipe Source |
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Source: Paula ARG Kernachan
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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