MamasHealth.com Home Canned, Relish & Pickled Bell Pepper relish Canned corn Canned pineapple Canned rhubarb Ginger relish Pickled beets Pickled carrots Pickled pearl onions Pickles Raisin and Fig Relish Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Essential cookware Cooking tips Wine info Mama's Kitchen Dilemmas Inexpensive Ovens	Canned Corn  Ingredients: 27 ears of fresh yellow corn, husked, washed and cut the kernels off the cob 6 1/3 cups of water 2 tsp of salt Directions: Bring the water, salt and corn to a boil. Reduce the heat and simmer for another 4 minutes. Strain the corn and set it aside. Add the juice back to the pan and bring it, again, to a boil. Add the corn to small jars and ladle the hot juice into the jars, covering the corn. Steep the jars in 250-degree water baths for 10 minutes to seal them.       Canned Beets Ingredients: 6 1/2 pounds of beats, trimmed and cleaned 1 1/2 tbsp of salt Boiling water Directions: Boil the beats in water and salt for 15 minutes. Remove them, peel off there skins and add the nude beets to a jar. Throw away the water. Boil new water and add 1 1/2 tsp of salt. Add the beets into small jars and pour the hot salt water over top them. Close the lids. Steep the jars in 250-degree water baths for 25 minutes to seal them.	Sign up for our Email Newsletter For Email Marketing you can trust
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