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Old-Fashioned Sweet Corn Relish Recipe

Author Photo
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.
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  • 10 pints

    SERVINGS

    Ingredients

  • 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

Directions

  • 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.
  • Let relish mellow for at least 3 weeks before serving.Want more home-canning recipes?  Read Preserving and Canning Recipes for Garden Produce to get the most out of your harvest this year.

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