Title: Corn Relish
Categories: Relish Canning
Yield: 6 Pints
| 8 | c | Fresh corn |
| 3 1/2 | c | Shredded cabbage |
| 1 1/2 | c | Chopped onion |
| 1 | c | Chopped celery |
| 1/2 | c | Chopped green pepper |
| 1/2 | c | Chopped sweet red pepper |
| 3 1/2 | c | Vinegar |
| 2 | c | Water |
| 2 | c | Sugar |
| 2 | tb | Dry mustard |
| 1 | tb | Ground tumeric |
| 1 | tb | Mustard seed |
| 1 | tb | Celery seed |
| 1 | tb | Salt |
Combine all ingredients in a Dutch oven. Bring to a boil over medium heat.
Reduce heat. Simmer for 20 minutes. Pour hot into hot jars, leaving 1/4"
headspace. Adjust caps. Process for 15 minutes in a boiling-water bath.