9 cups corn kernels, fresh or frozen (thawed)
2 pounds sweet onions, chopped
2 cups chopped red and green bell pepper
1 cup finely chopped hot peppers, such as jalapenos
3 cups cider vinegar (at least 5% acidity)
1 1/2 cups granulated sugar
1 tablespoon canning salt or kosher salt
2 teaspoons dry mustard
1 teaspoon celery seed
1 teaspoon turmeric
Directions: Prepare the jars and lids. Fill a boiling
water canner about halfway with water. Add the jars and bring to a boil. Reduce
heat to low and keep jars hot. Scald the lids and keep in the very hot -- not
boiling -- water. In a large kettle combine corn, onions, bell peppers, hot
peppers, vinegar, sugar, salt, mustard, celery seed and turmeric. Bring to a
boil over medium-high heat. Reduce heat to low and simmer for 15 minutes.
Spoon the relish into the hot jars and wipe rims and jar threads with a damp
paper towel. Using a jar lid magnet or tongs, fit the jars with lids and screw
on rings tightly. Place on a rack in the canner and lower into the water. Bring
back to the boil, cover and boil gently for 15 minutes. Makes 6 -7 1-pint
jars. Will be great with a pot of beans this Winter. ~ Chef ~
