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Recipe(tried): Corn Relish

Preserving - Pickles, Relishes
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Corn Relish

18 ears yellow corn
1 small firm head green cabbage
4 yellow onions
3 red or green peppers
1 celery heart
2 1/2 cups cider vinegar
1 1/2 cups sugar
1 tablespoon each of mustard seed and celery seed
1 teaspoon ground turmeric
1/4 teaspoon cayenne
4 teaspoons coarse salt

Cut kernels from corn. Put other vegetables through food chopper, using coarse blade. Heat vinegar, sugar, and seasonings; add vegetables. Bring to boiling point. Fill jars to 1/2 inch from top; adjust covers. Put in water bath, cover, and boil for 30 minutes. Makes about 10 pints.

MsgID: 203766
Shared by: Olenka, Toronto
Board: Canning and Preserving at Recipelink.com
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