Recipe: Fall Garden Relish (End of Garden Relish)

I don't know of one with corn, but this is a good recipe to use.

FALL GARDEN RELISH

1 quart chopped cabbage (about 1 small head)
3 cups chopped cauliflower (about 1 medium head)
2 cups chopped green tomatoes (about 4 medium)
2 cups chopped onions
2 cups chopped sweet green peppers (about 4 medium)
1 cup chopped sweet red peppers (about 2 medium)
33/4 cups vinegar (5%)
3 tablespoons canning salt
23/4 cups sugar
3 teaspoons celery seed
3 teaspoons dry mustard
11/2 teaspoons turmeric
Yield: About 4 pint jars

Combine washed chopped vegetables; sprinkle with the 3 tablespoons salt. Let stand 4 to 6 hours in the refrigerator.

Drain well.

Combine vinegar, sugar and spices; simmer 10 minutes.

Add vegetables; simmer another 10 minutes. Bring to a boil.

Pack boiling hot relish into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.

Process in a Boiling Water Canner.
Pints, packed hot, 10 min.