10 pints SERVINGS
- 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.
- 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.