Categories: Canning- Relish

Ingredients

• 6 1/2 cup whole-kernel corn, yellow or white shoe- peg, or 4 cans (12 oz.) corn, drained
• 1 1/2 cups chopped celery
• 1 cup chopped green pepper
• 1 cup chopped white onion
• 1 jar or can (4 oz.) pimento, drained and chopped
• 2 tsp. celery seed
• 2 tsp. mustard seed
• 1/2 tsp. crushed red pepper
• 2 tsp. pure salt
• 1 large clove garlic
• 2 cups quality white vinegar
• 1 1/4 cups sugar
• 1 1/2 Tbsp. ground mustard
• 3 1/2 Tbsp. flour
• 3/4 cup water

Directions

1. Put corn, celery, green pepper, onion, pimento, celery seed, mustard seed, crushed red pepper, salt, garlic and vinegar

2. in 6-quart kettle or Dutch oven.

3. Bring to a boil, stirring, then let boil 5 minutes, uncovered.
4. In 1-quart saucepan blend sugar, mustard and flour, then slowly add 3/4 cup water. heat, stirring constantly. Stir into corn mixture.
5. Bring corn mixture to boiling and cook, stirring now and then, until celery, green pepper and onion are tender.
6. If mixture becomes too thick, add 2 or 3 Tbsp. hot water or vinegar. Mixture should be moist, but not soupy. Taste for seasoning; add sugar, salt or vinegar if necessary.
7. Ladle boiling-hot relish to 1/8 inch of top of hot sterilized jars; wipe off anything spilled on top or threads of jars with clean, damp cloth.
8. Put sterilized lids on jars, screw sterilized bands tight. As each jar is filled, stand it on rack in a canner full of hot, not boiling water. Water should cover jars 1-2 inches.
9. Put cover on canner, bring water to a boil, process jars in boiling-water bath 15 minutes.
10. Remove jars form canner. Let cool for about 12 hours. Remove bands, test for seal. Label. Store without bands in cool place.

11. makes 4-5 pints

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