Corn vegetable relish
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Corn vegetable relish
  Corn    Relish    Canning    Pickles    Vegetables  
Last updated 6/12/2012 12:52:38 AM. Recipe ID 14362. Report a problem with this recipe.
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      Title: Corn vegetable relish
 Categories: Canning, Pickles, Check
      Yield: 6 Servings
 
     18 ea Just ripe sweet corn
           -Medium to Large ears
      1 qt Chopped cabbage
      1 c  Chopped sweet red peppers
      1 c  Chopped green peppers
      1 c  Chopped onion
      1 c  To 2 cups Sugar
      1 qt Vinegar
      1 c  Water
      1 tb Celery seed
      1 tb Mustard seed
      1 tb Salt
      1 tb To 2 tbsp Dry Mustard
      2 ts Turmeric; optional
 
  Cabbage and red and green peppers add color and texture to the golden
  corn. the recipe makes about six 1 pint jars. You will need all the
  basic equipment for boiling water bath canning.
  
  1. Organize and prepare ingredients, equipment, and work space.
  
  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
  preserving kettle.
  
  4. Heat the corn to boiling over high heat, then reduce heat and
  simmer 20 minutes, stirring frequently.
  
  5. Ladle, while still boiling, into hot jars to within 1/4 inch of
  tops. Run a slim, non metal tool down along the insides of jars to
  release any air bubbles. Add additional relish, if necessary to bring
  to within 1/4 inch of tops.
  
  6. Wipe tops and threads of jars with a damp clean cloth.
  
  7. Put on lids and screw bands as manufacturer directs.
  
  8. Process in a boiling water bath for 15 minutes. Follow the basic
  steps for boiling water bath canning, 10 through 18.
  




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Recipe ID 14362 (Apr 03, 2005)

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