Categories: Canning- Relish
Ingredients
- 6 1/2 cup whole-kernel corn, yellow or white shoe- peg, or 4 cans (12 oz.) corn, drained
- 1 1/2 cups chopped celery
- 1 cup chopped green pepper
- 1 cup chopped white onion
- 1 jar or can (4 oz.) pimento, drained and chopped
- 2 tsp. celery seed
- 2 tsp. mustard seed
- 1/2 tsp. crushed red pepper
- 2 tsp. pure salt
- 1 large clove garlic
- 2 cups quality white vinegar
- 1 1/4 cups sugar
- 1 1/2 Tbsp. ground mustard
- 3 1/2 Tbsp. flour
- 3/4 cup water
Directions
- Put corn, celery, green pepper, onion, pimento, celery seed, mustard seed, crushed red pepper, salt, garlic and vinegar
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in 6-quart kettle or Dutch oven.
- Bring to a boil, stirring, then let boil 5 minutes, uncovered.
- In 1-quart saucepan blend sugar, mustard and flour, then slowly add 3/4 cup water. heat, stirring constantly. Stir into corn mixture.
- Bring corn mixture to boiling and cook, stirring now and then, until celery, green pepper and onion are tender.
- If mixture becomes too thick, add 2 or 3 Tbsp. hot water or vinegar. Mixture should be moist, but not soupy. Taste for seasoning; add sugar, salt or vinegar if necessary.
- Ladle boiling-hot relish to 1/8 inch of top of hot sterilized jars; wipe off anything spilled on top or threads of jars with clean, damp cloth.
- Put sterilized lids on jars, screw sterilized bands tight. As each jar is filled, stand it on rack in a canner full of hot, not boiling water. Water should cover jars 1-2 inches.
- Put cover on canner, bring water to a boil, process jars in boiling-water bath 15 minutes.
- Remove jars form canner. Let cool for about 12 hours. Remove bands, test for seal. Label. Store without bands in cool place.
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makes 4-5 pints