2010: Week 5
Blue Ribbon Corn Relish
Serves/Makes: 5 pint jars 8 cups corn kernels (from about 16-20 ears)
1 cup water
1 ½ cups chopped celery
1 ½ cups chopped red bell pepper
1 cup chopped onion
1 ½ cups vinegar
1 ¾ cups sugar
4 tsp. dry mustard
1 tsp. ground celery seeds
1 tsp. ground turmeric
Add corn kernels to 1 cup boiling water. Simmer for 5 minutes; drain. In same pot, combine cooked corn, celery, bell pepper and onion. Stir in vinegar, sugar, mustard, pickling slat, celery seeds and turmeric. Bring to boiling. Boil gently, uncovered for 5 minutes, stirring occasionally.
Meanwhile, prepare jars according to canning instructions. Ladle hot relish into hot, clean pint jars, leaving a ½” headspace. Wipe jar rims; top with lids. Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars; cool on wire racks.
Adapted from Better Homes and Gardens, July 2010
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