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| Corn Relish
12 ears of sweet corn, blanched in boiling water for 1 minute
5 red peppers, chopped
5 green peppers, chopped
2 celery stalks, diced
2 onions, diced
1 cabbage head, shredded
2 tablespoons of flour
2 tablespoons of salt
1 pint vinegar
1 pint water
1 cup sugar
1 tablespoon of prepared mustard
1 tablespoon of ground dry mustard
Cut corn kernels from the cobs into a bowl. Scrape the cobs into the bowl; set aside. Cook all peppers, celery, onions and cabbage for 15 minutes. Add corn and cook 10 minutes more. Add flour and cook until smooth. Add salt, vinegar, water, prepared mustard, and dry mustard. Pack into hot sterilized jars, seal and process.
This recipe yields ??
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"
Corn Relish 2
6 cups cooked fresh whole kernel corn, about 12 ears
3 cups of chopped cabbage
1 cup of chopped onion
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
4 cups of Heinz distilled white vinegar
2 cups of granulated sugar
1 cup of water
1 tablespoon of pickling salt
1 tablespoon of celery seed
1 tablespoon of mustard seed
1 tablespoon of turmeric
1 bay leaf
In a 6- to 8-quart sauce pot, combine all ingredients. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and cook for 15 minutes, stirring occasionally. Remove bay leaf. Immediately fill hot pint or half-pint Ball jars with mixture, leaving 1/2-inch head space. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Adjust two piece caps. Process pints or half-pints in boiling water canner for 15 minutes. This recipe yields 5 to 6 pints or 10 to 12 half-pints. Comments: A colorful, easy canning recipe.
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"
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