Rosy Corn Relish

Name: Rosy Corn Relish
Ingredients: 10 cups cabbage, cut up fine; 10 cups corn (about 24 ears, cut off cobb); 10 cups ripe tomatoes, cut up fine (skinned); 6 sweet bell peppers (any color); 3 tablespoons flour; 3 cups sugar; 1 quart cider vinegar (white may be substituted); 3 tablespoons canning salt; 4 large onions, chopped

9 ingredients

4 steps

Ingredients

10 cups cabbage, cut up fine
10 cups corn (about 24 ears, cut off cobb)
10 cups ripe tomatoes, cut up fine (skinned)
6 sweet bell peppers (any color)
3 tablespoons flour
3 cups sugar
1 quart cider vinegar (white may be substituted)
3 tablespoons canning salt
4 large onions, chopped

Directions

1

Put all ingredients into large kettle (with heavy bottom)stir well, cook for 30 minutes, stir often.
2

Prepare jars for canning in a water bath. Place into pint jars, seal and process in a water bath for 15 minutes. Allow 5 extra minutes for each 1,000 feet above 2,000ft.
3

Let sit for 2 weeks to allow flavors to marry.
4

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