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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 12 |
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From Ball's Complete Book of Home Preserving. PLEASE NOTE-This recipe requires 2 Tablespoons Clearjel. The ingredient sifter will not allow me to add it to the list of ingredients at this time. Please read the recipe instructions first. Ingredients:
4 cups white vinegar |
1 1/4 cups white sugar |
2 tablespoons salt |
8 cups corn kernels |
4 cups diced green and red bell peppers |
1 3/4 cups diced celery |
1 cup finely chopped onion |
2 tablespoons dry mustard |
2 teaspoons celery seeds |
2 teaspoons ground turmeric |
1/4 cup water |
Directions:
1. You will need 2 tablespoons of Clearjel for this recipe.
2. If using fresh corn blanch for 5 minutes.
3. If using frozen corn thaw.
4. In a large stainless steel saucepan combine the vinegar, sugar and salt.
5. Bring to a boil over medium high heat, stirring to dissolve sugar.
6. Gradually add corn, red and green peppers, celery and onion, stirring constantly to maintain the boil.
7. Stir in mustard, celery seeds and turmeric.
8. In a small bowl combine the water and Clearjel, making a paste-no lumps.
9. Stir into vegetable mixture.
10. Reduce heat and boil gently, stirring frequently until thick enough to mound on a spoon. This should take around 5 minutes.
11. Ladle hot relish inot hot jars leaving 1/2 inch headspace.
12. Remove air bubbles, wipe rim, center lid and screw down band until fingertip-tight.
13. Process in a boiling water bath canner for 15 minutes.
14. Remove canner lid letting jars stand in hot water an additional 5 minutes.
15. Remove jars, cool and store.
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