#corn #canning #relish #grillingseason
The perfect condiment for anything grilled. A tasty side on its own or add to dips, top salads or eat straight from the jar on a tortilla chip. So yummy, it won't last long!
2 cups white vinegar (5% acidity)
2/3 cup sugar
1 Tbsp salt
4 cups cooked corn kernels (about 8 ears)
2 cups diced mixed red and green bell peppers (about 2 large)
3/4 cup diced celery (about 2 stalks)
1/2 cup finely chopped onion (about 1 small)
1 Tbsp dry mustard (or mustard seed)
1 tsp celery seeds
1 tsp ground turmeric
Ladle hot relish into hot half pint or pint jars, leaving 1/2" headspace. Wipe jar rim. Center lid and apply band to fingertip tight.
Process for 15 minutes in boiling water or steam canner, adjusting for altitude as follows:
1,001-3,000 ft ~ increase processing time by 5 minutes
3,001-6,000 ft ~ increase processing time by 10 minutes
6,001-8,000 ft ~ increase processing time by 15 minutes
8,001-10,000 ft ~ increase processing time by 20 minutes
Allow jars to rest undisturbed for 12-24 hours. Remove bands, check seals, wash and label jars. Store in a cool dark dry place.
This tutorial is for informational purposes only. It is your responsibility to follow all instructions for your canner and water bath/steam canning. Always adhere to safe canning guidelines.
Recipe Source: www.ballmasonj...
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Enjoy!
xo~Carol
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25 авг 2024
