Corn Relish
INGREDIENTS
10 cups fresh corn kernels (16-20 medium sized ears, husked)
2 ½ cup sweet red peppers, seeded and diced
2 ½ cups green peppers, seeded and diced
1 ¼ cups diced onion
1 ¾ cups sugar
5 cups cider vinegar
2 ½ T.. canning salt
2 ½ tsp. celery seed
2 ½ tsp. dry mustard
1 ¼ tsp. turmeric
INSTRUCTIONS
Place corn in a large stockpot, pour boiling water over and bring to a boil.
Boil for 5 minutes. Remove corn from boiling water and plunge into cold water.
Cut kernels from cobs.
Combine peppers, onions, sugar, vinegar, salt and celery seed in a large saucepan.
Bring to a boil and simmer for 5 minutes, stirring occasionally. Remove about ½ cup of pepper mixture from the pot.
Combine mustard and turmeric with the pepper mixture.
Add this mixture with the corn to the remaining hot mixture.
Simmer for another 5 minutes.
Fill hot pint jars with hot mixture, leaving ½ inch headspace.
Process jars in a boiling water canner for 15 minutes.
Remove jars from the canner and let them cool completely. Tighten rings on jars. Yield 7-9 pints.
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