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Corn Relish

Yields7 Pints

Corn Relish

 8 cups whole kernel corn (approx 15-20 large ears of fresh corn)
 4 cups chopped celery
 1 cup chopped onion
 2 cups chopped green pepper
 2 cups chopped sweet red pepper
 2 cups vinegar
 2 cups sugar
 2 1/2 cups water (separated)
 2 tsp celery seed
 2 tbsp Mrs. Wages® Pickling & Canning Salt
 1/4 cup all-purpose flour
 2 tbsp dry mustard
 1 tsp turmeric
1

Husk and silk ears of fresh corn in the late milk stage. Cook for 5 minutes in boiling water and cool quickly in cold water. Drain, blot dry, and cut the whole kernels from the cob. Measure 8 cups of whole kernel corn.

2

Combine the chopped celery, onion, green pepper, and red pepper in a large pot. Add vinegar, sugar, 2 cups of water, celery seed, and salt. Bring this mixture to a boil and then simmer 5-6 minutes.

3

In a small bowl, blend four, dry mustard, and turmeric in 1/2 cup of cool water. Add this flour mixture and corn to the pot. Cook relish, stirring for 5 minutes.

4

Immediately pack hot relish into hot, clean half-pint jars. Adjust lids. Process immediately for 20 minutes, using boiling water bath method.

Nutrition Facts

0 servings

Serving size

7 Pints