CORN RELISH (BLUE RIBBON)

By gaster16

Ingredients

• 16 to 20 ears of corn
• 2 cups water
• 3 cups chopped celery
• 1-1/2 cups chopped red sweet pepper
• 1-1/2 cups chopped green pepper
• 1 cup chopped onion
• 2-1/2 cups vinegar
• 1-3/4 cups sugar
• 4 teaspoons dry mustard
• 2 teaspoons pickling salt
• 2 teaspoons celery seed
• 1 teaspoon ground turmeric
• 2 tablespoons cornstarch

Preparation

Step 1

Remove husks and silks from corn, cut corn from cobs. Measure 8 cups of corn and place in an 8-10 quart heavy nonreactive pot with the 2 cups water. Bring to boiling, reduce heat. Simmer, covered, for 5 minutes or until corn is nearly tender, drain.

In same pot, combine cooked corn, celery, peppers and onion. stir in vinegar, sugar, mustard, picking salt, celery seeds and turmeric. Bring to boiling. Boil gently, uncovered for 5 minutes, stirring occasionally. Stir together cornstarch with 2 tablespoons water, add to corn mixture. Cook and stir until sightly thickened and bubbly, cook and stir 2 minutes more.

Ladle hot relish into hot, clean half-pint or pint jars, leaving a 1/2 inch head space. Wipe jar rims, top with lids. Process filled jars in a boiling water canner for 15 minutes. Remove jars, cool on wire racks.