Instructions: Prepare Ball brand or Kerr brand jars and closures according to manufacturers instructions.

Husk corn and remove silk; wash. Cut corn from cob. Measure corn. Place corn in a large saucepot. Add 1 tablespoon green pepper, 1 tablespoon red pepper and 1 cup boiling water to each pint of corn or 2 tablespoons green pepper, 2 tablespoons red pepper and 2 cups boiling water to each quart of corn. Bring to a boil; reduce heat and simmer 5 minutes.

Pack hot corn and liquid into hot jars leaving 1-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Process pints 55 minutes, quarts 1 hour and 25 minutes at 10 pounds pressure in a steam-pressure canner. For elevations higher than 1,000 feet, increase pressure accordingly following cooker manufacturers recommendation.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.