Corn Relish

Submitted by: Everyday Recipes
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Difficulty: Easy
Prep Time: More than 15 Minutes
Total Time: More than 1 hour

1 lb frozen corn kernels
3/4 cup green bell peppers, small dice
3/4 cup red bell peppers, small dice
2 cups roma tomatoes, small dice
2 1/2 cups white vinegar
1 cup white sugar
1 1/2 tbsp pickling salt
1 3/4 tsp turmeric
2 tsp celery seeds
1 tsp dry mustard
Place all ingredients in a pot and bring to a boil. Boil for about 5 minutes, then reduce heat and simmer until liquid has thickened (10-20 minutes).

Using a wide-mouth funnel, ladle mixture into sterile jars (see prep steps on p. 99), filling to 1/2" from the top. Using a paper towel dipped in boiling water, carefully wipe the jar rims clean of any preserve mixture. Any residue will prevent a good, proper seal. Using a magnetic lid lifter, lift the lids onto the jars and place a ring over the top. Tighten the rings “finger-tight” only. Lower the filled jars onto the rack in the pot of boiling water. The jars should be covered by at least 1" of water. Put the lid on the canner and once the water returns to a boil, set a timer for 15 minutes.

After 15 minutes, carefully remove the jars using a jar lifter (special tongs made for lifting jars), being careful not to tip them over. Place them on a rack to cool, undisturbed, overnight. Next day, you can take off the rings (or tighten them a little and leave them on) and store your preserves. Makes 3-5 (500 ml) jars.

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