Search for anything:

Corn Relish

relishes/preserves, vegetables

2 cups granulated sugar
2 cups white vinegar
1 tablespoon salt
1 tablespoon dry mustard
2 teaspoon celery seeds
3/4 teaspoon turmeric
1/2 teaspoon hot pepper sauce
5 cups corn kernels
1 1/2 cups chopped onion
1 cup chopped celery.
3 tablespoon all-purpose flour
1 cup chopped sweet green pepper
1 cup chopped sweet red pepper

In large shallow saucepan, bring sugar, vinegar, salt, mustard, celery seeds, turmeric, and hot pepper sauce to boil, Stir in corn, onion and celery; simmer, stirring often, until vegetables are softened, about 20 minutes. Whisk together flour, and two tablespoons cold water whisk into pot. Add green and red peppers; bring to boil and cook, stirring often, until thickened, about 5 minutes. Meanwhile, fill boiling water canner two-thirds full of water. Thirty minutes before filling jars, start to boil. Wash, rinse and air-dry canning jars. In saucepan, boil new canning lids for 5 minutes. Using funnel and 1/2 cup measure, scoop relish into jars, leaving 1/4-inch headspace. If necessary, wipe rims with damp paper towel. Cover with lids; screw on bands fingertip tight. Return jars to canner; if necessary, add enough boiling water to cover by at least one inch. Cover and return to rolling boil; boil for 15 minutes. Transfer to rack; let cool for 24 hours. Check for seal, ensuring that lid curves downward. (If not, refrigerate and use within 3 weeks.) Store in cool, dry, dark place for up to 1 year.

Contributor: Canadian Living Magazine, September, 2001

Yield: six 1-cup jars

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU