Corn Relish

* Exported from MasterCook *

Corn Relish

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Whole kernel corn -- (2 qt. )
1 Pt. sweet red pepper -- diced
1 Pt. green pepper -- diced
1 Qt. celery -- chopped
1 C. onion -- small chopped or
sliced
1 1/2 C. sugar
1 Qt. vinegar
2 Tbsp. salt
2 Tsp. celery seed
2 Tbsp. dry mustard
1 Tsp. turmeric

Fresh corn: Remove husks and silks. Cook ears of corn
in boiling water for 5 minutes; remove and plunge into cold
water. Drain; cut corn from cob. Do not scrape cob.
Frozen corn: Defrost overnight in refrigerator or for 2
to 3 hours at room temperature. Place containers in front of a
fan to hasten defrosting.
Combine peppers, celery, onions, sugar, vinegar, salt
and celery seed. Cover pan until mixture starts to boil then
boil, uncovered for 5 minutes, stirring occasionally. Mix dry
mustard and turmeric and blend with a small amount of liquid
from boiling mixture; add with corn to boiling mixture. Return
to boiling and cook for 5 minutes, stirring occasionally.
This relish may be thickened by adding 1/4 cup flour
blended with 1/2 cup water at the time the corn is added for
cooking. Frequent stirring will be necessary to prevent
sticking and scorching.
Pack loosely while boiling hot to clean, hot pint jars,
filling to 1/2-inch from top. Adjust jar lids. Process in
boiling water for 15 minutes (start to count processing time as
soon as water in canner returns to boiling). Remove jars and
complete seals, if necessary. Set jars upright on a wire rack
or folded towel to cool. Place them several inches apart.
Yields 7 pints.


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