Canning Recipes

Corn And Pepper Relish
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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18 medium to large sweet corn ears
1 quart chopped cabbage
1 cup chopped sweet red peppers
1 cup chopped green pepper
1 cup chopped onion
1 cup sugar - (to 2)
1 quart vinegar
1 cup water
1 tablespoon celery seed
1 tablespoon mustard seed
1 tablespoon salt
1 tablespoon dry mustard - (to 2)
2 teaspoons turmeric -- (optional)

Wash and rinse 6 (1-pint) jars; keep them hot. Prepare the lids as the
manufacturer directs.

Husk the corn and remove the silk. Cook the ears in boiling water for 5
minutes. Cut the kernels from the cob and measure them. You should have
2 quarts of kernels.

Combine the corn and all remaining ingredients in a large preserving
kettle. Heat the corn to boiling over high heat, then reduce the heat and
simmer 20 minutes, stirring frequently.

Ladle, while still boiling, into the hot jars to within 1/2-inch of each
top. Wipe the tops and threads of the jars with a damp cloth. Put on the
lids and screw bands as the manufacturer directs.

Process in a boiling water bath for 15 minutes.

This recipe yields about six (1-pint) jars.

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