|
Prep Time: 12 hours
Chill Time: 15 minutes
Servings: 6 pints
1750 mL (7 cups) fresh whole kernel corn
(16 ears),
or four 285 g (10 oz) packages of frozen corn
250 mL (1 cup) diced sweet red peppers (about 2 small)
420 mL (1-2/3 cup) diced sweet green peppers (about 3 small)
420 mL (1-2/3 cup) chopped celery
250 mL (1 cup) chopped onion (about 1 medium)
310 mL (1-1/4 cups) sugar
875 mL (3-1/2 cups) vinegar (5%)
25 mL (1 tbsp 2 tsp) Windsor Coarse Salt®
8 mL (1-3/4 tsp) celery seed
8 mL (1-3/4 tsp) dry mustard
5 mL (1 tsp) turmeric
Preparation
To make corn relish with fresh corn: Boil
ears of corn 5 minutes. Dip in cold water. Cut whole kernels from
cob. In a large saucepan, combine red and green peppers, celery,
onions, sugar, vinegar, salt, and celery seed.
Cooking
Bring to a boil and simmer 5 minutes, stirring
occasionally. Mix mustard and turmeric in 125 mL (1/2 cup) of
the simmered mixture. Add this mixture and corn to hot mixture.
Simmer 5 minutes. If desired, thicken mixture with 45 mL (3 tbsp)
flour blended in 45 mL (3 tbsp) cold water; stir until thickened.
Fill clean, hot jars with relish, leaving 1.27 cm (1/2 inch) headspace.
Remove air bubbles using a non-metal spatula. Wipe rims of jars
and adjust lids. Process in a boiling water bath for 15 minutes.
NOTE: Processing time is for under 300 m (1,000 ft). For altitudes
300 – 1,830 m (1,000-6,000 ft), process 20 minutes; above
1,830 m (6,000 ft), process for 25 minutes.
|
