Food recipes
Homestyle Corn Relish
Homestyle Corn Relish Ingredients: vinegar, distilled sugars, granulated salt, table corn, sweet, white, raw peppers, sweet, green, raw celery, raw onions, raw mustard, prepared, yellow celery, raw spices, turmeric, g...
Homestyle Corn Relish
Ingredients:
vinegar, distilled
sugars, granulated
salt, table
corn, sweet, white, raw
peppers, sweet, green, raw
celery, raw
onions, raw
mustard, prepared, yellow
celery, raw
spices, turmeric, ground
water, bottled, generic
Directions:
You will need 2 tablespoons of Clearjel for this recipe.
If using fresh corn blanch for 5 minutes.
If using frozen corn thaw.
In a large stainless steel saucepan combine the vinegar, sugar and salt.
Bring to a boil over medium high heat, stirring to dissolve sugar.
Gradually add corn, red and green peppers, celery and onion, stirring constantly to maintain the boil.
Stir in mustard, celery seeds and turmeric.
In a small bowl combine the water and Clearjel, making a paste-no lumps.
Stir into vegetable mixture.
Reduce heat and boil gently, stirring frequently until thick enough to mound on a spoon.
This should take around 5 minutes.
Ladle hot relish inot hot jars leaving 1/2 inch headspace.
Remove air bubbles, wipe rim, center lid and screw down band until fingertip-tight.
Process in a boiling water bath canner for 15 minutes.
Remove canner lid letting jars stand in hot water an additional 5 minutes.
Remove jars, cool and store.
Ingredients:
vinegar, distilled
sugars, granulated
salt, table
corn, sweet, white, raw
peppers, sweet, green, raw
celery, raw
onions, raw
mustard, prepared, yellow
celery, raw
spices, turmeric, ground
water, bottled, generic
Directions:
You will need 2 tablespoons of Clearjel for this recipe.
If using fresh corn blanch for 5 minutes.
If using frozen corn thaw.
In a large stainless steel saucepan combine the vinegar, sugar and salt.
Bring to a boil over medium high heat, stirring to dissolve sugar.
Gradually add corn, red and green peppers, celery and onion, stirring constantly to maintain the boil.
Stir in mustard, celery seeds and turmeric.
In a small bowl combine the water and Clearjel, making a paste-no lumps.
Stir into vegetable mixture.
Reduce heat and boil gently, stirring frequently until thick enough to mound on a spoon.
This should take around 5 minutes.
Ladle hot relish inot hot jars leaving 1/2 inch headspace.
Remove air bubbles, wipe rim, center lid and screw down band until fingertip-tight.
Process in a boiling water bath canner for 15 minutes.
Remove canner lid letting jars stand in hot water an additional 5 minutes.
Remove jars, cool and store.