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Sweet Canned Corn Relish
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- #1798
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 green bell pepper, seeded and finely chopped
1 red bell pepper, seeded and finely chopped
3 cans (15 oz size) corn kernels, drained
1 tablespoon yellow mustard seeds, crushed
2 teaspoons celery seeds, crushed
1 large onion, finely chopped
2 1/2 cups white wine or cider vinegar
2 tablespoons dry mustard
1 cup firmly packed soft brown sugar
1 teaspoon ground turmeric
1 teaspoon salt
2 tablespoons cornflour (cornstarch)
2 tablespoons water
directions
Place all the ingredients, except the cornflour and water, in a large pan. Stir over low heat for 5 minutes, or until all the sugar has dissolved. Simmer for 50 minutes, stirring frequently.
In a small bowl, combine the cornflour with the water. Add to the pan and cook, stirring, for 2-3 minutes, or until the mixture boils and thickens. Spoon immediately into clean, warm jars.
Use a skewer to remove air bubbles and seal. Turn the jars upside down for 2 minutes, then invert and leave to cool. Label and date.
Leave for 1 month before opening to allow the flavors to develop. Store in a cool, dark place for up to 12 months. Refrigerate after opening.
Tip: Crush the mustard and celery seeds in a mortar and pestle, or place in a plastic bag and crush with a rolling pin, to release the aroma.
added by
nikibone
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 26, 2006
This was exactly what I was looking for; similar to the old store brand Aunt Nellie's. I used 1 quart cooked fresh corn cut off the cob. One thing, though; DO PROCESS in hot water bath or pressure canner. It's not safe to seal by turning jars over. That's only safe with high-acid, high-sugar recipes like jelly. Anything containing low-acid foods, like corn, must be processed no matter how much sugar and vinegar is in the recipe.