You can dehydrate the corn - it will take up less space. Or make corn relish, which can be water bath canned..
Corn, Tomato and Pepper Relish
6 ears of tender corn
2 c ripe tomatoes, peeled and chopped
2 c onion, peeled and chopped
2 sweet green peppers
3 sweet red peppers
1/2 bunch celery
1 Tbsp turmeric
1 qt cider vinegar
1/2 c cane sugar
1 1/2 Tbsp mustard seeds
2 Tbsp pickling salt
1 or 2 small hot chili peppers -- (optional)
Cut the corn from the cobs, but do not scrape the cobs. Set aside.
Combine the tomatoes and onions, Cut the peppers in half, remove the seeds and veins, and chop. Add to the tomatoes and onions. Seed and sliver the chili peppers, if using, and add to vegetables. Select the tenderest ribs of celery, chop fine and add to vegetables.
Dissolve the turmeric in 1/2 c. of the vinegar. Add the sugar, mustard seeds and 1 Tbsp of the salt to the remaining vinegar.
Combine all ingredients except the corn and remaining Tbsp salt in a large stainless-steel or enameled pot and simmer 25 to 30 minutes, stirring occasionally and watching closely to make sure it doesn't scorch.
Add the corn and simmer 6 to 8 minutes longer. Taste for salt; you may need to add the remaining Tbsp, but add it slowly, tasting as you go.
Pour into hot, sterilized jars, seal and process immediately for 10 minutes in boiling water bath canner. Alternately, to eat immediately without canning, cool and refrigerate immediately.
Yield: About 6 pints
Variations: For golden corn relish, use yellow tomatoes instead of red. Use 1 large sweet green pepper, 1 sweet red pepper and 2 sweet yellow peppers. Follow directions and amounts in the preceding recipe, but add 1 Tbsp dry mustard, in addition to the mustard seeds, with the last addition of vinegar.
For curried corn and pepper relish, follow the directions and the ingredients for the golden corn relish, except add 2 to 3 tsp. Madras curry powder and omit the mustard. This is delicious with boiled or grilled chicken or grilled veggies.
