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Corn Relish

Source of Recipe

From "Blue Ribbon Canning" by Linda J Amendt


Recipe Introduction

"This is an easy, tasty relish that improves during storage. It's a great way to use summer corn and other fresh garden vegetables and is a nice accompaniment to a variety of meals, especially meat and potatoes. Chop the onions and peppers the same size as the corn kernels to create a blue ribbon relish with a uniform texture."

List of Ingredients

â—¦ 9 cups fresh corn kernels (12 to 15 large ears corn), or canned or frozen
â—¦ 2 cups chopped onions (2 to 3 medium onions)
â—¦ 1 cup chopped green bell peppers
â—¦ ½ cup chopped red bell peppers
â—¦ 1 cup granulated sugar
â—¦ 2 tablespoons salt
â—¦ 1 ½ tablespoons celery seeds
â—¦ 1 ½ tablespoons mustard seeds
â—¦ 3 cups cider vinegar


Recipe

In an 8-quart stainless steel stockpot, combine the corn, onions, bell peppers, sugar, salt, celery seeds, mustard seeds, and vinegar. Bring to a boil over high heat, stirring frequently.

Cover, reduce the heat to medium-low, and simmer for 15 minutes, stirring occasionally to prevent scorching. Remove the pot from the heat. Ladle the relish into hot jars, leaving ½ inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.

Process pint jars in a water bath canner for 15 minutes.
Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to one year.

Makes 5 pint jars