*  Exported from  MasterCook  *
                                Corn Relish
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Whole         kernel corn -- (2 qt. )
    1      Pt.           sweet red pepper -- diced
    1      Pt.           green pepper -- diced
    1      Qt.           celery -- chopped
    1      C.            onion -- small chopped or
    1 1/2  C.            sugar
    1      Qt.           vinegar
    2      Tbsp.         salt
    2      Tsp.          celery seed
    2      Tbsp.         dry mustard
    1      Tsp.          turmeric
 Fresh corn: Remove husks and silks. Cook ears of corn
 in boiling water for 5 minutes; remove and plunge into cold
 water. Drain; cut corn from cob. Do not scrape cob.
 Frozen corn: Defrost overnight in refrigerator or for 2
 to 3 hours at room temperature. Place containers in front of a
 fan to hasten defrosting.
 Combine peppers, celery, onions, sugar, vinegar, salt
 and celery seed. Cover pan until mixture starts to boil then
 boil, uncovered for 5 minutes, stirring occasionally. Mix dry
 mustard and turmeric and blend with a small amount of liquid
 from boiling mixture; add with corn to boiling mixture. Return
 to boiling and cook for 5 minutes, stirring occasionally.
 This relish may be thickened by adding 1/4 cup flour
 blended with 1/2 cup water at the time the corn is added for
 cooking. Frequent stirring will be necessary to prevent
 sticking and scorching.
 Pack loosely while boiling hot to clean, hot pint jars,
 filling to 1/2-inch from top. Adjust jar lids. Process in
 boiling water for 15 minutes (start to count processing time as
 soon as water in canner returns to boiling). Remove jars and
 complete seals, if necessary. Set jars upright on a wire rack
 or folded towel to cool. Place them several inches apart.
 Yields 7 pints.
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