It's the sugar carmelizing (caramelizing???). It sucks, especially when
that's all I can find locally... itmakes any corn relish look ancient
and unappealing... even if iy's just past it's 24 hour cooling period...
Jerry

Garrett Fulton wrote:
Going to harvest my sweet corn today and try to can it. I canned some last
year and it came out tasting fine but turned a funky brown color. I went
exactly by the Ball Blue Book directions which had never failed me before.
Anybody know what causes this? Any help would be appreciated. Thanks.

Garrett Fulton




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