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    You are in: Home / Recipes / Vermont Corn Relish Recipe
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    Vermont Corn Relish

    Vermont Corn Relish. Photo by NewEnglandCook

    1/1 Photo of Vermont Corn Relish

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    2 hrs

    1 hrs

    NewEnglandCook's Note:

    In mid to late August, when the corn is ripe and its coming at you at full-force, it is time to can some up for the long winter. This recipe can be adapted to add cabbage, or hot peppers, or grated carrots. I also added some hot red chile flakes too it you and your's enjoy the heat!

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    Ingredients:

    Yield:

    Pints

    Units: US | Metric

    Directions:

    1. 1
      Mix peppers, celery, onions, sugar, vinegar, salt & celery seed in 6-8 qt non-aluminum pot.
    2. 2
      Boil uncovered for 5 minutes, stirring occasionally.
    3. 3
      Combine mustard and tumeric. Blend with some of the boiling liquid from pot and then add.
    4. 4
      Return to a boil, 5 minute stirring occasionally.
    5. 5
      Pack and process in boiling water for 15 minutes.
    6. 6
      Be sure to check seals.
    7. 7
      Makes 10 pints or so.

    Ratings & Reviews:

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    Nutritional Facts for Vermont Corn Relish

    Serving Size: 1 (4465 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 299.5
     
    Calories from Fat 21
    30%
    Total Fat 2.4 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 1463.4 mg
    60%
    Total Carbohydrate 65.2 g
    21%
    Dietary Fiber 7.0 g
    28%
    Sugars 40.2 g
    161%
    Protein 6.1 g
    12%

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