Time 35m Number Of Ingredients 10 Steps:
Combine all the ingredients in a pot and bring to a boil, stirring until the sugar is dissolved. Reduce the heat to medium and simmer uncovered for about 20 minutes until the vegetables are tender. Ladle the relish into hot sterilized jars and seal with lids. Process the jars in a water bath for 10 minutes. Keep stored in a dark, cool place. Will keep at least one year. Once opened, store in the fridge for up to two months.Makes approximately 8 pints Note: Wait a week or two before eating the relish to allow time for the vinegar to mellow out.
Number Of Ingredients 16 Steps:
Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.
Time 55m Yield 5 pints Number Of Ingredients 12 Steps:
Cut corn from cobs. Measure out 8 cups of corn in a 10 quart Dutch oven pot. Combine corn and water. Bring to boil and reduce heat. Simmer, covered for 5 minutes. Drain corn. In same Dutch oven combine with corn, red and green peppers and onions. Stir in vinegar, sugar, mustard, salt and black pepper. Bring to a boil. Boil gently, uncovered for 5 minutes, stirring occasionally. Stir together cornstarch and 2 tablespoons water. Add this mixture to corn mixture. Cook and stir until slightly thickened and bubbly. Cook for 2 minutes more. Ladle relish into hot sterilized jars leaving 1/2-inch headspace. Remove any air bubbles. Wipe jar rims and adjust lids and rings. Process in hot boiling water canner for 15 minutes.
Time 54m Yield 6 Pints Number Of Ingredients 12 Steps:
Cook ears of corn in boiling salted water for 4 minutes. Remove and plunge in ice water-strain-and cut corn from cob-you want 10 cups. Combine corn with remaining ingredients in a large pot and simmer for 20 minutes. Immediately pack into clean hot pint jars, leaving 1/2 inch head space; seal. Process for 15 minutes in a boiling water bath.
Time 4h9m Yield 2 Number Of Ingredients 10 Steps:
Mix corn, bell pepper, onion and pimientos in medium heatproof glass or plastic bowl. Heat remaining ingredients to boiling in 1-quart saucepan, stirring occasionally. Boil 2 minutes. Pour over corn mixture. Cover and refrigerate at least 4 hours to blend flavors but no longer than 5 days. Black Bean-Corn Relish: Stir in 1 can (15 ounces) black beans, rinsed and drained. Makes 3 1/2 cups relish.
Time 30m Yield 6-1/2 cups. Number Of Ingredients 11 Steps:
In a large saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened. Store in the refrigerator.
Time 1h30m Yield 128 Number Of Ingredients 13 Steps:
In a large saucepan, mix corn, cabbage, onion, green bell pepper, red bell pepper, white sugar, ground dry mustard, celery seed, mustard seed, salt, turmeric, apple cider vinegar and water. Bring to a boil. Reduce heat and simmer 20 minutes. Transfer the mixture to sterile containers. Seal and chill in the refrigerator until serving.
Time 1h10m Yield 4-5 quarts Number Of Ingredients 9 Steps:
Cut corn from cob. Place all ingredients into a large pot and cook until tender, about 25 minutes. Jar and seal.
