Thursday, May 28, 2009

Corn Relish

Corn on the cob was 19 cents an ear this past week at the store. Since we were having a memorial day cookout, I bought 2 dozen. Needless to say I had about a dozen left after the cookout. I didn't want to waste it so I took out my Ball jar Cook Book and looked up a recipe for Corn Relish.

Home-style Corn Relish
Makes about 6 (8 oz) pints
You will need:
 4 cups white vinegar
 2/3 cup sugar
 1 Tbsp salt
 4 cups cooked corn kernels (about 8 ears)
 2 cups diced mixed red and green bell peppers (about 2 large)
 3/4 cup diced celery (about 2 stalks)
 1/2 cup finely chopped onion (about 1 small)
 1 Tbsp dry mustard
 1 tsp celery seeds
 1 tsp ground turmeric
 6 (8 oz) half pint glass preserving jars with lids and bands

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE vinegar, sugar and salt in a large saucepan. Bring to a boil, stirring to dissolve sugar. Add corn, red and green peppers, celery, onion, mustard, celery seeds and turmeric. Reduce heat and simmer 15 minutes, stirring frequently.
3.) LADLE hot relish into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4.) PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

I can't wait for the next cookout so I can bring these out and have this with our meal.

What do you do with your Cookout left overs? If I post your comment, I'll give you a $5.00 gift cert at

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