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Iowa Corn Relish
SUBMITTED by Norma Winkel, Iowa
20 ears sweet corn
1 cup chopped green peppers
1 cup chopped red peppers
1 1/4 cup chopped onion
1 cup chopped celery
1 1/2 cups sugar
1 1/2 teaspoon mustard seeds
1 tablespoon salt
1 teaspoon celery seeds
1/2 teaspoon ground turmeric
2 2/3 cups 5% vinegar
2 cups water
In large kettle, cook corn in boiling water for 5 minutes. Put
immediately in cold water. Cut kernels off cobs making 2 1/2
quarts. Combine all ingredients in large kettle. Bring to a
boil; reduce heat and simmer 20 minutes.
Prepare 5 pint jars, filling 14 inch from top. Process in
boiling water bath for 20 minutes. Start to count the processing
time when water boils again. Remove jars. Cool on wire racks 12
to 24 hours. Check jars for airtight seal.
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