corn relish
This is definitely one of my favorite canning recipes. It has an excellent flavor and maintains it's freshness for several months. The picture of this recipe was from product canned 4 years ago. (It got lost in the boxes of other canned foods). It is the last we have. Will need to make a new batch this year. Goes well with picnics, light lunches, hot dogs, hamburgers, ect.
prep time
30 Min
cook time
1 Hr 20 Min
method
Canning/Preserving
yield
5 Pints
Ingredients
- 6 cups fresh sweet corn (9 or 10 ears)
- 2 cups chopped onions (2 onions)
- 2 cups chopped cabbage ( 1/2 head)
- 1 medium green pepper, chopped
- 1 cup chopped celery
- 1 jar (4 oz) pimento, chopped
- 2 tablespoons dry mustard
- 2 tablespoons all-purpose flour
- 1/4 to 1/2 teaspoon turmeric
- 3 cups white vinegar
- 1 cup sugar
- 1 teaspoon celery seed
- 1/2 teaspoon mustard seed
How To Make corn relish
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Step 1Cut corn from cobs with a sharp knife: combine corn with remaining vegetables in a large kettle. In a seperate mixing bowl, mix together mustard, flour, and turmeric.
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Step 2Add 1/4 cup of vinegar to mustard mixture; stir to blend well. Add mustard mixture, remaining vinegar, sugar, and spices to vegetables, mixing well.
-
Step 3Bring vegetables to a boil, reduce heat and simmer, uncovered, 10 to 15 minutes until corn is tender. Return to full rolling boil for 1 minute.
-
Step 4Ladle into hot sterilized jars, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath 15 minutes. Makes 5 pints.
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