Corn relish (Canning and preserving)

 

Makes 7 to 8 pints

• 4 cups corn (about 10 ears, or use canned nibblets corn)
• 1 cup red peppers, chopped
• 1 cup green peppers, chopped
• 1 cup celery, chopped
• 1 cup carrots, shredded
• ½ cup green onions, chopped
• 2½ cups vinegar
• 1½ cups sugar
• 1½ teaspoons salt
• 1 teaspoon turmeric
• 1 tablespoon mustard seed
• 1 teaspoon white pepper
• 1 teaspoon celery seed

1. Cook fresh corn 5 minutes in boiling water ; remove corn and put in cold water.
2. Cut corn from cob ; if you use canned corn, rinse and drain.
3. Put corn and all other ingredients into a large saucepan and bring to a boil ; simmer for 5 minutes, stirring constantly.
4. Laddle into hot jars, wipe rims, and seal ; process in a water bath canner for 15 minutes.

BON APPÉTIT