Corn Relish

· 8 cups whole kernel corn (approx 15-20 large ears of fresh corn)

· 4 cups chopped celery

· 1 cup chopped onion

· 2 cups chopped green pepper

· 2 cups chopped sweet red pepper

· 2 cups vinegar

· 2 cups sugar

· 2 ½ cups water (separated)

· 2 tsp celery seed

· ¼ cup all-purpose flour

· 2 tbsp dry mustard

· 1 tsp turmeric

Yield: 7 pints

Pack type: Hot Pack

Process type: Boiling Water Bath

Process time: 20 minutes

Husk and silk ears of fresh corn in the late milk stage. Cook for 5 minutes in boiling water and cool quickly in cold water. Drain, blot dry, and cut the whole kernels from the cob. Measure 8 cups of whole kernel corn.
Combine the chopped celery, onion, green pepper, and red pepper in a large pot. Add vinegar, sugar, 2 cups of water, celery seed, and salt. Bring this mixture to a boil and then simmer 5-6 minutes.
In a small bowl, blend four, dry mustard, and turmeric in ½ cup of cool water. Add this flour mixture and corn to the pot. Cook relish, stirring for 5 minutes.
Immediately pack hot relish into hot, clean half-pint jars. Adjust lids. Process immediately for 20 minutes, using boiling water bath method.

Note: This relish can be made anytime during the year by using canned or frozen whole kernel corn.