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Title: Corn Vegetable Relish
Categories: Canning Pickle Check
Yield: 6 Servings
| 18 | Just ripe sweet corn Medium to Large ears | |
| 1 | qt | Chopped cabbage |
| 1 | c | Chopped sweet red peppers |
| 1 | c | Chopped green peppers |
| 1 | c | Chopped onion |
| 1 | c | To 2 cups Sugar |
| 1 | qt | Vinegar |
| 1 | c | Water |
| 1 | tb | Celery seed |
| 1 | tb | Mustard seed |
| 1 | tb | Salt |
| 1 | tb | To 2 tbsp Dry Mustard |
| 2 | ts | 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 1/4 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 1/4 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
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