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| Bantam Corn Relish
10 large tender ears of corn
1 green pepper, minced
1/2 - 1 red pepper, minced
1 large yellow onion, minced
2 teaspoons of salt
3/4 teaspoon of celery seed
1 1/4 teaspoons of dry mustard
1 1/3 cups of cider vinegar
1 cup of sugar
1/2 teaspoon of turmeric
Cut corn kernels from cobs. Combine the corn kernels with remaining ingredients in a large pot and bring to a boil. Turn heat to low and simmer for a half hour. Pour into hot, sterilized preserving jars, cover, and seal. Process in a boiling water bath for 20 minutes. This recipe yields about 4 pints.
Source:
"My Front Porch (canning archive) at http://www.flash.net/~tinyt"
S(Formatted for MC5):
"11-26-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"4 pints"
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