Recipe Corn Relish Amish Cooking Canning Recipes

Cut corn off of cob and boil in small amount of water for 3 minutes. Measure 5 c. of this corn without the water. Mince onions, peppers and cabbage. Mix sugar, flour, salt, mustard and turmeric in dutch oven. Stir in vinegar. Heat to boiling. Add vegetables. Simmer uncovered for 25 minutes. Immediately pack mixture in hot, sterile jars. Seal and process in hot water bath for 15 minutes.

Makes 5-6 pints.

5 c. corn
1½ c. sugar
3 T. flour
2 T. pickling salt
2 t. dry mustard
1 small head cabbage
1 t. ground turmeric
3 c. white vinegar
3 medium onions
2 sweet red peppers
1 green pepper

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