8 c. corn (fresh or frozen)

 

2 ½ c. Bragg Apple Cider vinegar

 

2 c. water

 

1 ¾ c. sugar

 

3 c. chopped celery - 6 stalks

 

4 tsp. dry mustard

 

1 ½ c. chopped red sweet peppers -2 medium

 

 

 

Instructions:

1. Remove husks from corn. Scrub with a stiff brush to remove silks; rinse. Cut kernels from the cob. Do not scrape the cobs. Measure 8 cups of kernels.

 

2. In an 8-10 quart stainless steel, enamel, or nonstick heavy pot, combine the 8 cups corn kernels and the 2 cups of water.

 

3. Bring to boiling; reduce heat. Simmer, covered, for 4-5 minutes or until corn is nearly tender; drain.

 

4. In the same pot, combine corn, celery, sweet peppers and onion.

 

5. Stir in vinegar, sugar, mustard, pickling salt, celery seeds, and turmeric.

 

6. Bring to boiling, stirring until sugar dissolved; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally.

 

7. In a small bowl, stir together cornstarch and the 3 tablespoons water.

 

8. Add cornstarch mixture to corn mixture.

 

9. Cook and stir until mixture is slightly thickened and bubbly.

 

10. Cook and stir for 2 minutes more.

 

11. Ladle hot relish into hot sterilized pint canning jars.

 

12. Process in a boiling water canner for 15 minutes. (start timing when the water returns to boiling)

 

13. Remove jars from the canner and cool on wire racks.

 

Makes about 5 pints.