Monday, February 18, 2008

Corn Relish for Canning

22 ears corn
1 cup red bell peppers
1 cup green bell peppers
1 1/4 cups celery
3/4 cup onions
1 1/2 cups sugar
2 1/2 cups distilled white vinegar
2 cups water
1 teaspoon salt
1 teaspoon celery seeds
1 1/2 teaspoons mustard seeds
1/2 teaspoon ground turmeric

Cook ears of corn in boiling salted water for 4 minutes. Remove and plunge in ice water-strain-and cut corn from cob-you want 10 cups. Combine corn with remaining ingredients in a large pot and simmer for 20 minutes. Immediately pack into clean hot pint jars, leaving 1/2 inch head space; seal. Process for 15 minutes in a boiling water bath.

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