- 4 cups white wine vinegar
- 1 1/4 cups sugar
- 2 tablespoons salt
- 8 cups corn kernels, either fresh or frozen
- 4 cups red and green pepper, seeded and diced
- 1 3/4 cups celery, diced
- 1 cup onion, diced
- 2 tablespoons dry mustard
- 2 teaspoons celery seeds
- 2 teaspoons ground turmeric
- 2 tablespoons Tbsp Clearjel (a thickener) Available on www.kingarthurflour.com
- 1/4 cup water
- boiling water canner
- canning jars
- canning funnel
- rubber spatula
- jar lifter and/or tongs
Prepare your jars as follows Directions
- Place cans on rack of boiling water canner, add water until the pint jars are about 2/3rds full.
- Cover and bring to a simmer.
- In a small saucepan, place the lids - the flat, round piece, cover and bring to a simmer. The screw bands do not need to sterilized.
Then, start your vegetables Directions
- In a large saucepan, combine vinegar, sugar and salt. Bring to boil, stirring to dissolve sugar.
- Next add the corn, peppers, celery and onion. Continue stirring and keep the mixture boiling
- Stir in the mustard, celery seed and tumeric.
- Separately, in a small bowl, make a paste out of the water and Clearjel and then add it to corn mixture.
- Stir frequently and gently boil until it mounds on your spoon (about 5 minutes.)
Now you are ready to start canning your relish: Directions
- One jar at a time, remove from canner, pouring hot water back into canner, place jar on flat heat-resistant surface.
- Ladle relish into jar leaving about a half inch of headspace, wipe the rim and threads with a paper towel.
- (This is important to make sure vacuum seal can occur).
- Lift a hot lid with your tongs and place on jar and then screw the lid with your fingertips until tight.
- Place back in canner with tongs. Repeat until done.
- Prep time: 40 minutes
- Cook time: 30 minutes
- Total time: 1 hour 10 minutes
Yield: 6-8 jars