Canning Day Corn Relish

• servings: Makes 3 quarts

Ingredients

1 dozen ears of corn, kernels cut from the cobs (about 8 cups)

1 small white cabbage, shredded

3 red bell peppers, coarsely chopped

3 green bell peppers, coarsely chopped

1 cup sugar

1 teaspoon mustard seeds

1 teaspoon celery seeds

3 cups white vinegar

Salt

Directions

Combine the corn, cabbage, peppers, sugar, mustard, celery seeds, and vinegar in a large pot.

Bring to a boil over high heat. Reduce heat to low and simmer for 20 minutes. Add salt to taste.

Let cool. Transfer to sterilized jars with tight-fitting lids. Process for 20 minutes aaccording to the instructions on page 126 (I'll update this later). The relish will keep, tightly covered, in a cool, dry place up to 6 months.

Refrigerate after opening.