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| Corn & Pepper Relish
18 medium to large sweet corn ears
1 quart of chopped cabbage
1 cup of chopped sweet red peppers
1 cup of chopped green pepper
1 cup of chopped onion
1 cup of sugar - (to 2)
1 quart of vinegar
1 cup of water
1 tablespoon of celery seed
1 tablespoon of mustard seed
1 tablespoon of salt
1 tablespoon of dry mustard - (to 2)
2 teaspoons of turmeric -- (optional)
Wash and rinse 6 (1-pint) jars; keep them hot. Prepare the lids as the manufacturer directs.
Husk the corn and remove the silk. Cook the ears in boiling water for 5 minutes. Cut the kernels from the cob and measure them. You should have 2 quarts of kernels.
Combine the corn and all remaining ingredients in a large preserving kettle. Heat the corn to boiling over high heat, then reduce the heat and simmer 20 minutes, stirring frequently.
Ladle, while still boiling, into the hot jars to within 1/2- inch of each top. Wipe the tops and threads of the jars with a damp cloth. Put on the lids and screw bands as the manufacturer directs.
Process in a boiling water bath for 15 minutes.
This recipe yields about six (1-pint) jars.
Source: "Lynn Thomas on the Food Forum BB at
http: //f ood.bb.prodigy.net/"
S(Formatted for MC6):
"07-13-2001 by Joe Comiskey - jcomiskey @krypto.net"
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