Pennsylvania Dutch Corn Relish (Canning)

I love PA Dutch/Amish cooking because of the use of basic ingredients and the simplicity of cooking them. This is lovely with chicken. From my worn and torn Best-Loved Pennsylvania Dutch Recipes booklet.

• Ready In: 1 hr 10 mins
• Yields: 4-5 quarts

Ingredients

• 4  cups corn (approx. 12 ears or use frozen and skip step 1)
• 1  pint vinegar
• 1  cup sugar
• 1  tablespoon dry mustard
• 1  head cabbage, shredded (approx. 4-5 cups)
• 2  small onions, chopped
• 2  red peppers, chopped
• 1  green pepper, chopped
• 1⁄2 cup celery, chopped

Directions

1. Cut corn from cob.
2. Place all ingredients into a large pot and cook until tender, about 25 minutes.
3. Jar and seal.