Corn Relish

2 quarts fresh whole kernel corn
2 cups diced sweet red peppers
2 cups diced green peppers
1 quart chopped celery
1 cup chopped celery
1 cup chopped onion
1-1/2 cups sugar
1 quart vinegar
2 tsp salt (not iodized)
2 tbs celery seed
2 tbs dry mustard
1 tsp turmeric

Remove husks and silks from fresh corn. Cook ears of corn in boiling water for 5 minutes; re move and plunge into cold water. Drain; cut corn from cob. Do not scrape cob. Combine peppers, celery, onions, sugar, vinegar, salt, and celery seeds. Cover pan until mixture start to boil; then boil uncovered for 5 minutes, stirring occasionally. Mix dry mustard and turmeric and blend with liquid from boiling mixture; add, with corn, to boiling mixture. Return to boiling and cook for 5 minutes, stirring occasionally. Pack loosely while boiling hot into clean, hot jars, filling to within 1/2 inch of top. Seal jars. Process in boiling water bath (water to cover top of jars) for 15 minutes. Remove jars to wire racks and cool.

Yield: 7 pints.

Return To:
Pickles, Preserves

Cajun Country -- New Iberia, Louisiana