Vermont Corn Relish

Name: Vermont Corn Relish
Ingredients: 2 quarts sweet corn (16-20 ears); 5 red sweet peppers, diced; 5 green peppers, diced; 1 bunch celery, chopped; 1 12 cups onions, chopped; 1 12 cups white sugar; 1 quart white vinegar; 2 tablespoons salt; 2 teaspoons celery seeds; 2 tablespoons dry mustard; 1 teaspoon turmeric

11 ingredients

8 steps

Ingredients

2 quarts sweet corn (16-20 ears)
5 red sweet peppers, diced
5 green peppers, diced
1 bunch celery, chopped
1 12 cups onions, chopped
1 12 cups white sugar
1 quart white vinegar
2 tablespoons salt
2 teaspoons celery seeds
2 tablespoons dry mustard
1 teaspoon turmeric

Directions

1

Mix peppers, celery, onions, sugar, vinegar, salt & celery seed in 6-8 qt non-aluminum pot.
2

Boil uncovered for 5 minutes, stirring occasionally.
3

Combine mustard and tumeric.
4

Blend with some of the boiling liquid from pot and then add.
5

Return to a boil, 5 minute stirring occasionally.
6

Pack and process in boiling water for 15 minutes.
7

Be sure to check seals.
8

Makes 10 pints or so.