|Nutritional Guidelines (per serving)|
|Servings: 6 Pints (48 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Bell peppers, tomatoes, and chopped cucumbers are combined with sweet fresh corn kernels to make this delicious corn relish.
Use this corn relish as a side dish or condiment with beans or barbecue, or use it as a sandwich topping. It's wonderful on fish tacos and burgers.
- 4 cups corn
- 5 cups green bell peppers (chopped)
- 2 cups onion (chopped)
- 2 cups cucumber (coarsely chopped and unpeeled)
- 4 cups tomatoes (chopped)
- 4 cups vinegar
- 2 cups sugar
- 1/4 cup salt
- 1 tablespoon turmeric
- 1 tablespoon mustard seed
Fill a large boiling water bath canner about three-quarters full. Add the empty canning jars and bring to a boil. Reduce the heat to maintain a low simmer.
Put the lids and bands in a saucepan and cover with water. Bring to a simmer and keep them hot over the lowest heat.
Combine prepared vegetables in a large, nonreactive saucepan or Dutch oven. Add vinegar, sugar, salt, turmeric, and mustard seed.
Heat to boiling, simmer 25 minutes or until the vegetables are tender.
Fill the hot canning jars, wipe the rims and threads with a damp cloth, and then place the hot lids on the jars. Screw the bands on the jars, but don't over-tighten them.
Put the filled jars in the hot water in the canner. If the water does not come up to at least 1 inch above the tops of the jars, add more hot water. Bring the water to a boil; cover the pan and reduce the heat to maintain a gentle boil. Boil for 15 minutes. See below for high altitude times.
High Altitude Process Times
Process for 15 minutes in a boiling-water canner, or 20 minutes for altitudes of 1001 to 6,000 feet.
Over 6,000 feet, process for 25 minutes.