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Corn Relish Recipe | |
Vegetable | |
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Ingredients:
8 cups fresh whole kernel corn(about 18 ears)3 cups chopped onions 2 medium green peppers, chopped (about 1 cup) 1 medium sweet red pepper, chopped (about 1/2 cup) 1 cup unpared cucumber, chopped 1 cup packed light brown sugar 2 tablespoons salt 1 tablespoon dry mustard 1 teaspoon ground turmeric 2 teaspoons celery seed 1/4 cup all-purpose flour 3 cups cider vinegar 1/2 cup light corn syrup
Directions:
1. Prepare vegetables; set aside. 2. Mix sugar, salt, mustard, turmeric, celery seed and flour in Dutch oven. Stir in vinegar and corn syrup. Heat to boiling, stirring constantly. Add vegetables; reduce heat. Simmer 30 minutes, stirring frequently. 3. Check jars for nicks, cracks, or sharp edges on sealing surfaces. Wash jars in hot soapy water. Rinse. Cover with hot water until ready to use. Prepare lids and bands according to manufacturer's directions. Fill water-bath canner half full with hot water about 10 minutes before ready to use; heat. (Water should be hot but not boiling when jars are placed in canner.) 4. Pour boiling hot relish into hot jars, leaving 1-inch headspace. Wipe top and screw-threads of jar with damp cloth; seal immediately according to manufacturer's directions. Place each jar on rack in water bath as it is sealed, allowing enough space for water to circulate. (Jars should not touch each other or fall against side of canner during processing.) 5. Add boiling water to cover all jars to depth of 1 to 2 inches. (Do not pour boiling water directly on jars.) Cover canner. Heat water to boiling; reduce heat to hold water at steady but gentle boil. Start counting process time; process pints 20 minutes. Remove jars; place upright, a few inches apart, on several thicknesses of cloth and out of draft to cool. Test for seal when cool. (Metal caps or lids will be depressed in the centers; lids with wire clamps and rubber seals will not leak when inverted.) If the seal is incomplete, reheat the produce to boiling and repack in sterilized jars with sterilized lids or store in refrigerator for immediate use. Store sealed jars in cool, dark, dry area. Makes 5 pints.
*Tip: *2 packages (20 oz. each) frozen whole kernel corn or 4 cans (16 oz. each) whole kernel corn can be substituted for the fresh.
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