Tuesday, July 9, 2024

Corn Relish

 8 cups corn.  I've used fresh, used frozen this time. Don't believe the servings on bag...I needed 5 bags when I should have needed 4.

3 cups bell peppers.  I mixed red & yellow. Green would have added to color but I don't like them. 

2 small onions

3 stalks celery

2 cups water

2 1/2 cups white vinegar

1 3/4 cups sugar

4 tsp dry mustard

2 tsp black pepper

2 tsp pickling salt

3 Tbsp corn starch

2 Tbsp water

Mix everything together in a large pan.  I actually used my Instapot on saute setting.  Bring to a gentle  boil for 5 minutes, stirring occasionally.  Mix together water & cornstarch, add to relish mixture to thicken. Boil for 2 more minutes.  Ladle into sterilized jars. Put lid & ring on, put in water bath for 15 minutes.  Hot jars, hot contents.  Wait to hear pop & seal to go down on jars.  Let cool.

To sterilize jars, use canning wrack, put in hot (not boiling) water, cover at least 1" above cans with water, boil for 10 minutes.   I did not do this but will next time.  Vinegar keeps film off jars, leaves them nice & shiny.  

I ordered a Ball canning book from Amazon but it was damaged when it arrived.  Ordered another.  Next stop:  Tomato-Bacon jam.  

I could possibly be out of control. 

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