Recipe: Apple Chutney (2) and Corn Relish

Apple Chutney
From Oxmoor House-Preserving Food

4 qts chopped apples
3 sweet red peppers
2 cups seedless raisins
4 cups firmly packed brown sugar
2 cups chopped onion
2 tbl salt
4 cups vinegar
1 clove garlic
4 tbl whole mixed pickling spices

Combine apples, peppers, raisins, sugar, onion, salt and vinegar. Tie the garlic and spices loosely in a cheesecloth bag and add to the apple mixture. Bring to a boil and simmer for 1-1/2 hrs, stirring frequently. Remove spices. Pack in hot sterilized jars and seal. Process in hot water barh about 8 min. Yield: 8-10 pts.Apple Chutney
From Kerr Home Canning and Freezing Book

12 apples
1 minced red bell pepper
1 pt cider vinegar
1/2 cup currant jelly
2 cups sugar
8 tbl lemon juice
2 minced green bell peppers
1 cup seedless raisins, chopped
1 tbl ground ginger
1/2 tsp cayenne pepper
1 tbl salt

Pare, core, and chop apples. Add all ingred. together and simmer until thick. Pour into sterilized jars to within 1/2" of top. Put on cap. Process in boiling water bath 5 min. Yield: 3 ptsCorn Relish
From same Kerr book

10 cups corn
1 cup chopped green pepper
1 cup chopped sweet red pepper
1 cup chopped onion
1 cup chopped celery
1 tbl salt
1-1/2 cups sugar
2-1/2 tbl mustard seeds
1 tsp celery seed
1/2 tsp turmeric
2-1/2 cups white vinegar
2 cups water

Drop ears of corn in boiling water. Boil 5 min.. Dip in cold water. Cut from cob; measure. Combine corn with remaining ingred. and boil 15 min. Pack into sterilized jars to within 1/2" of top. Put on caps. Process in boiling water bath 15 min. Yield: 5-6 pts