Sunday, December 4, 2016

Corn Relish

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Corn Relish
My family loves this recipe and they use it on all kinds of things from grilled pork chops to hot dogs. My granddaughter loves it just like it is on a plate.
Corn Relish
  • 2 cups white vinegar
  • ⅔ cup sugar
  • 1 Tbsp salt
  • 4 cups cooked corn kernels (about 8 ears)
  • 2 cups diced mixed red and green bell peppers (about 2 large)
  • ¾ cup diced celery (about 2 stalks)
  • ½ cup finely chopped onion (about 1 small)
  • 2 cups chopped red tomato
  • 1 Tbsp dry mustard
  • 1 tsp celery seeds
  • 1 tsp ground turmeric
  • 6 (8 oz) half pint glass preserving jars with lids and bands
  1. PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  2. COMBINE vinegar, sugar and salt in a large saucepan. Bring to a boil, stirring to dissolve sugar. Add corn, red and green peppers, celery, onion, mustard, celery seeds and turmeric. Reduce heat and simmer 15 minutes, stirring frequently.
  3. LADLE hot relish into hot jars leaving ½ inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  4. PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
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