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Old-Fashioned Sweet Corn Relish Recipe
By Capper's Farmer Editors | Jul 2, 2015
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In no time at all, you can turn fresh sweet corn into a delicious relish.
16 ears fresh sweet corn, husked and stripped of silk
4 cups finely diced celery
4 cups finely diced sweet green pepper
4 cups finely diced sweet red pepper
1 cup coarsely chopped yellow onion
4 cups cider vinegar
1 cup sugar
2 tablespoons salt
2 tablespoons celery seed
4 tablespoons flour
2 tablespoons powdered mustard
1 teaspoon ground turmeric
1/3 cup cold water
Boil ears of corn for 10 minutes in unsalted water; drain. Place ears in ice water, and let soak until cool enough to handle.
Remove corn from water and cut the kernels from the cobs using a sharp knife. (TIP: It’s easiest to hold the cob at a slight angle to the cutting board, then cut straight down the rows of kernels, doing about 3 rows at a time.) Don’t scrape the cobs; you want whole kernels only, not the pulp. Measure and reserve 8 cups of kernels.
Wash and rinse jars and closures; keep them immersed in a pan of simmering water until needed.
In a large kettle, combine celery, green and red peppers, onion, vinegar, sugar, salt and celery seed. Bring mixture to a boil, and boil gently, uncovered, for 5 minutes. Set aside.
Blend flour with mustard and turmeric, then mix with cold water to form a paste. Ladle a little of the hot liquid into the paste, stirring rapidly to blend, until smooth.
Stir the paste into the celery mixture, and bring to a boil. Boil, stirring constantly, until mixture is slightly thickened, about 2 to 3 minutes. Add corn. Cover and boil for an additional 5 minutes, stirring once or twice.
Using a wide-mouthed funnel, immediately pack relish into hot, sterilized jars, leaving 1/4-inch headspace.
Wipe jar rims, add lids, and screw bands on firmly. Process for 15 minutes in a boiling water bath.