Corn Relish Recipe

Corn Relish Recipe

87 out of 100 based on 25489 user ratings
45 juta s/d 2.5 milyar listing 2018
Corn Relish Recipe Corn Relish Recipe Corn Relish Recipe, Jars of colorful corn relish are pretty enough to share with friends. Prep : 40 minutes plus preparing jars and lids Cook : 35 minutes plus processing 5 one-pint canning jars and lids 12 ears corn, husks and silk removed 2 green peppers, finely chopped (11/2 cups) 2 red peppers, finely chopped (11/2 cups) 1 pound firm-ripe medium tomatoes, chopped (11/2 cups) 2 medium onions, chopped (1 cup) 11/2 cups sugar 3 cups cider vinegar 4 teaspoons kosher, canning, or pickling salt 1 teaspoon celery seeds 1 teaspoon dry mustard 1 teaspoon ground turmeric Prepare jars and lids for canning. Fill canner halfway with water. Cover canner and heat to simmering over high heat. With sharp knife, cut 8 cups kernels from corncobs. In nonreactive 5-quart Dutch oven, combine corn, green and red peppers, tomatoes, onions, sugar, vinegar, salt, celery seeds, dry mustard, and turmeric; heat to boiling over high heat. Reduce heat; simmer, stirring, 20 minutes. Ladle simmering relish into hot jars to within 1/4 inch of tops. (Keep relish simmering while filling jars.) Wipe jar rims and threads clean; cover quickly with lids and screw bands on securely but not too tightly. Process in boiling water bath 15 minutes; cool jars and test for airtight seal. Makes five 16-ounce jars. Each tablespoon : About 16 calories, 0g protein, 4g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 60mg sodium.
Corn Relish Recipe

Corn Relish Recipe

Jars of colorful corn relish are pretty enough to share with friends. Prep : 40 minutes plus preparing jars and lids Cook : 35 minutes plus processing
  • 5 one-pint canning jars and lids
  • 12 ears corn, husks and silk removed
  • 2 green peppers, finely chopped (11/2 cups)
  • 2 red peppers, finely chopped (11/2 cups)
  • 1 pound firm-ripe medium tomatoes, chopped (11/2 cups)
  • 2 medium onions, chopped (1 cup)
  • 11/2 cups sugar
  • 3 cups cider vinegar
  • 4 teaspoons kosher, canning, or pickling salt
  • 1 teaspoon celery seeds
  • 1 teaspoon dry mustard
  • 1 teaspoon ground turmeric
  1. Prepare jars and lids for canning. Fill canner halfway with water. Cover canner and heat to simmering over high heat.
  2. With sharp knife, cut 8 cups kernels from corncobs.
  3. In nonreactive 5-quart Dutch oven, combine corn, green and red peppers, tomatoes, onions, sugar, vinegar, salt, celery seeds, dry mustard, and turmeric; heat to boiling over high heat. Reduce heat; simmer, stirring, 20 minutes.
  4. Ladle simmering relish into hot jars to within 1/inch of tops. (Keep relish simmering while filling jars.) Wipe jar rims and threads clean; cover quickly with lids and screw bands on securely but not too tightly. Process in boiling water bath 15 minutes; cool jars and test for airtight seal. Makes five 16-ounce jars.
Each tablespoon : About 16 calories, 0g protein, 4g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 60mg sodium. australian corn relish recipe, corn relish recipe bobby flay, corn relish recipe canning, corn relish recipe homemade, corn relish recipe using frozen corn, easy corn relish recipe, spicy corn relish recipe, sweet corn relish recipe, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Sunday, 24 June 2018

Corn Relish Recipe

Article Categories : Canning & Freezing

Corn Relish Recipe

Corn Relish Recipe

Jars of colorful corn relish are pretty enough to share with friends.

Prep : 40 minutes plus preparing jars and lids
Cook : 35 minutes plus processing

  • 5 one-pint canning jars and lids
  • 12 ears corn, husks and silk removed
  • 2 green peppers, finely chopped (11/2 cups)
  • 2 red peppers, finely chopped (11/2 cups)
  • 1 pound firm-ripe medium tomatoes, chopped (11/2 cups)
  • 2 medium onions, chopped (1 cup)
  • 11/2 cups sugar
  • 3 cups cider vinegar
  • 4 teaspoons kosher, canning, or pickling salt
  • 1 teaspoon celery seeds
  • 1 teaspoon dry mustard
  • 1 teaspoon ground turmeric
  1. Prepare jars and lids for canning. Fill canner halfway with water. Cover canner and heat to simmering over high heat.
  2. With sharp knife, cut 8 cups kernels from corncobs.
  3. In nonreactive 5-quart Dutch oven, combine corn, green and red peppers, tomatoes, onions, sugar, vinegar, salt, celery seeds, dry mustard, and turmeric; heat to boiling over high heat. Reduce heat; simmer, stirring, 20 minutes.
  4. Ladle simmering relish into hot jars to within 1/inch of tops. (Keep relish simmering while filling jars.) Wipe jar rims and threads clean; cover quickly with lids and screw bands on securely but not too tightly. Process in boiling water bath 15 minutes; cool jars and test for airtight seal. Makes five 16-ounce jars.

Each tablespoon : About 16 calories, 0g protein, 4g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 60mg sodium.