Corn Relish and another free canning jar label
This recipe has been kicking around the recipe box for a long time. I haven’t made it in many years and have no idea why because it is so tasty. I can see this also working very well for carrot relish and for shredded zucchini.
I spent the better part of a day last week peeling and processing a bushel full of corn I got from the farm stand. I must say this is the nicest corn I have had in a very long time.
I put up a dozen, 12 ounce jars of relish and froze 18 bags of corn in single meal sized bags plus 2 large bags to use for corn chowder.
This recipe made a dozen 12 ounce jars for me.
- 8 cups (20 ears of fresh corn) (UNCOOKED)
- 2 cups water
- 3 cups chopped celery (I used 6 large stalks)
- 1 1/2 cups chopped red sweet pepper (I used 3 large)
- 1 1/2 cups chopped sweet green pepper ( I used 3 large)
- 1 cup chopped onion (I left these out)
- 2 1/2 cups white vinegar (5%)
- 1 3/4 cups sugar
- 4 tsp. dry mustard
- 2 tsp. pickling salt (don’t use table salt)
- 2 1/2 tsp celery seed
- 1 tsp ground turmeric
- 3 Tbl. corn starch
- 1 Tbl. water
Husk corn and cut from cob. (do not scrape cobs) Place 8 cups of corn into a 10 quart pot and add 2 cups of water. Bring to a boil, reduce heat and simmer covered for 4 minutes. Drain.
Put the corn back in pot and add celery, peppers, onion. Stir in vinegar, sugar, mustard, salt, celery seed and turmeric. Bring to a boil, leave uncovered and simmer for 5 minutes.
In a small cup mix together the corn starch and 2 Tbl. water. Add to corn, cook and stir until it thickens and is bubbly. Stir and cook 2 minutes longer. Turn off heat.
Fill clean hot jars leaving 1/2″ head space. Process in water bath canner 15 minutes.
And here are the tags. Let me know how you like them.