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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From my food preservation group. Ingredients:
18 ears just ripe sweet corn, medium to large ears |
4 cups chopped cabbage |
1 cup chopped sweet red pepper |
1 cup chopped green pepper |
1 cup chopped onion |
1 -2 cup sugar |
4 cups vinegar |
1 cup water |
1 tablespoon celery seed |
1 tablespoon mustard seeds |
1 tablespoon salt |
1 -2 tablespoon dry mustard |
2 teaspoons turmeric (optional) |
Directions:
1. Prepare jars, lids and bands.
2. Husk corn and remove the silk. Cook ears in boiling water for 5 minutes. Cut the kernels from the cob and measure 2 quarts of kernels.
3. Combine the corn and all remaining ingredients in a large non-reactive saucepan.
4. Heat the corn to boiling over high heat, then reduce heat and simmer 20 minutes, stirring frequently.
5. Ladle, while still boiling, into prepared jars leaving a 1/2 headspace.
6. Run a slim, non metal tool down along the insides of jars to release any air bubbles. Add additional relish, if necessary to maintain the 1/2 headspace.
7. Process in a boiling water bath for 15 minutes. Adjust time according to your altitude.
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