CORN RELISH I had all of the ingredients for this growing in my garden, so I decided to try making corn relish. Remember, since it’s a pickled item, it can be safety processed in a water bath canner (unlike regular corn). This recipe makes about 6 pints. Procedure
Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions.
Ingredients
• 2 quarts cooked corn (fresh off the cob is best) • 1 quart chopped cabbage • 1 cup chopped onion • 2 cups chopped red or green peppers • 1 1/2 cups sugar • 2 Tbsp. dry mustard • 1 Tbsp. celery seed • 1 Tbsp. canning salt • 1 Tbsp. turmeric • 1 quart vinegar • 1 cup water Supplies
• • • •
Water bath canner Canning jars, seals, and rings Large pot Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool
140 PICKLES & CONDIMENTS
1. Chop all veggies and combine all ingredients in a large pot. Mix well. 2. Bring to a boil, and then simmer for 20 minutes. Stir occasionally. 3. Pack into jar, leaving 1/4” headspace. 4. Remove air bubbles, wipe rim clean, and place seal and ring. 5. Place jar in the warm canner and proceed to fill all jars 6. Process according to chart below. Processing Times for Water Bath Canner (Hot Pack) Altitude
Pints
0-1,000 ft
15 minutes
1,001-3,000 ft
20 minutes
3,001-6,000 ft
25 minutes
Above 6,000 ft
30 minutes
