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Corn Relish
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Recipe Information
Description:
fresh, canned or frozen corn

Source:
BALL BLUE BOOK(ball jars)

Serves/Makes:6 pints

Ingredients
  • 2 quarts (1900 ml) cut corn (about 1 1/2 dz)
  • 1 quart (950 ml) chopped cabbage (about 1 small head)
  • 1 cup (225 ml) chopped sweet red peppers (about 2 medium)
  • 1 cup (225 ml) chopped sweet green peppers
  • 1 cup (225 ml) chopped onions
  • 1 tbsp (15 ml) clery seed
  • 1 tbsp (15 ml) salt
  • 1 tbsp (15 ml) turmeric
  • 2 tbsp (30 ml) dry mustard
  • 1 tbsp (15 ml) mustard seed
  • 1 cup (225 ml) water
  • 1 quart (950 ml) vinegar
  • 1 cup (225 ml) to 2 cups (475 ml) sugar
Preparation
  • To prepare fresh corn:
  • Boil 5 minutes.
  • Cut from cob.
  • Combine with remaining ingredients and simmer 20 minutes.
  • Bbring to boiling.
  • Pack, boiling hot into hot ball jars leaving 1/8 inch head spade.
  • Adjusts caps.
  • Process 15 minutes.
  • For frozen corn:
  • Defrost overnight in refrigerator.
  • Follow same directions.
  • for canned corn:
  • Use enough to measure 2 quarts (1900 ml).
  • Drain and follow same directions.
Comments
I have used ball receipes and found them very delicious.

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