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Fiesta Corn Relish

Source of Recipe

Small Batch Preserving

* Exported from MasterCook *

Fiesta Corn Relish

Recipe By :Katie
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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5 ears fresh corn -- or 6 - to make 4 cups*
1 hot yellow pepper -- seeded and finely chopped**
2 cloves garlic -- minced
1 1/2 cups cider vinegar
3/4 cup sugar
1/2 cup chopped red onion
1/2 cup chopped sweet red pepper
1/3 cup chopped green onions
1 teaspoon cumin
1 teaspoon pickling salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh cilantro

Cook corn in boiling water for six minutes. Drain and cool until easy to handle. With a sharp knife cut kernels from cob and measure four cups corn into a large stainless steel or enamel saucepan.

Add hot pepper, garlic, vinegar, sugar, onion, red pepper, green onions, cumin, salt and black pepper to saucepan. Bring to boil over high heat. Reduce heat and boil gently, uncovered, for 20 minutes. Stir in cilantro and cook two minutes longer. Remove from heat.

Ladle relish into clean, hot jars, leaving 1/2-inch headspace. Process in a boiling water bath: half-pints and pints for 15 minutes at 0-1000 ft., 20 minutes at 1001-6000 ft., and 25 minutes above 6000 ft.***

Makes 4 c.

Source:
"Small Batch Preserving, Ellie Topp and Margaret Howard"
Copyright:
"Firefly Books, 2001"
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NOTES : Katie's Notes:

*Frozen corn works very well
** I used a green jalapeno
***Processing instructions are from U of GA's So Easy To Preserve