Vermont Corn Relish

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!

• Ready In: 3 hrs
• Yields: 10 Pints

Ingredients

• 2  quarts  sweet corn (16-20 ears)
• 5  red sweet peppers, diced
• 5  green peppers, diced
• 1  bunch celery, chopped
• 1 1⁄2 cups onions, chopped
• 1 1⁄2 cups white sugar
• 1  quart white vinegar
• 2  tablespoons salt
• 2  teaspoons celery seeds
• 2  tablespoons dry mustard
• 1  teaspoon turmeric

Directions

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