Corn Relish for canning

Name: Corn Relish for canning
Prep time: 15 min
Cook time: 39 min
Total time: 54 min
Yield: 6 Pints
Ingredients: 22 ears corn; 1 cup chopped red bell pepper; 1 cup chopped green bell pepper; 1 1/4 cups chopped celery; 3/4 cup chopped onion; 1 1/2 cups sugar; 2 1/2 cups distilled white vinegar; 2 cups water; 1 teaspoon salt; 1 teaspoon celery seed; 1 1/2 teaspoons mustard seeds; 1/2 teaspoon ground turmeric

(8)

Recipe by Diana Adcock

A good way to get rid of surplus corn or a really good corn deal-good with brats, dogs, and burgers.

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READY IN: 54mins

YIELD: 6 Pints

UNITS: US

INGREDIENTS

Nutrition

22

ears corn
1

cup chopped red bell pepper
1

cup chopped green bell pepper
1 ¹⁄₄

cups chopped celery
³⁄₄

cup chopped onion
1 ¹⁄₂

cups sugar
2 ¹⁄₂

cups distilled white vinegar
2

cups water
1

teaspoon salt
1

teaspoon celery seed
1 ¹⁄₂

teaspoons mustard seeds
¹⁄₂

teaspoon ground turmeric

DIRECTIONS

Cook ears of corn in boiling salted water for 4 minutes.
Remove and plunge in ice water-strain-and cut corn from cob-you want 10 cups.
Combine corn with remaining ingredients in a large pot and simmer for 20 minutes.
Immediately pack into clean hot pint jars, leaving 1/2 inch head space; seal.
Process for 15 minutes in a boiling water bath.

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