Corn vegetable relish

Yield: 6 servings

Measure Ingredient
18 eaches Just ripe sweet corn Medium to Large ears
1 quart Chopped cabbage
1 cup Chopped sweet red peppers
1 cup Chopped green peppers
1 cup Chopped onion
1 cup To 2 cups Sugar
1 quart Vinegar
1 cup Water
1 tablespoon Celery seed
1 tablespoon Mustard seed
1 tablespoon Salt
1 tablespoon To 2 tbsp Dry Mustard
2 teaspoons Turmeric; optional

Cabbage and red and green peppers add color and texture to the golden corn. the recipe makes about six 1 pint jars. You will need all the basic equipment for boiling water bath canning.

1. Organize and prepare ingredients, equipment, and work space.

2. Husk corn and remove the silk. Cook ears in boiling water for 5 minutes. Cut the kernels from the cob and measure 2 quarts of kernels.

3. Combine the corn and all remaining ingredients in a large preserving kettle.

4. Heat the corn to boiling over high heat, then reduce heat and simmer 20 minutes, stirring frequently.

5. Ladle, while still boiling, into hot jars to within ¼ inch of tops. Run a slim, non metal tool down along the insides of jars to release any air bubbles. Add additional relish, if necessary to bring to within ¼ inch of tops.

6. Wipe tops and threads of jars with a damp clean cloth.

7. Put on lids and screw bands as manufacturer directs.

8. Process in a boiling water bath for 15 minutes. Follow the basic steps for boiling water bath canning, 10 through 18.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 10-10-95

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