Blue Ribbon Corn Relish Food

BLUE RIBBON CORN RELISH

Steps:

• Remove husks and silks from corn; cut corn from cobs (do not scrape cobs). Measure 8 cups of corn. In an 8- to 10-quart stainless-steel, enamel, or nonstick heavy kettle or pot combine corn and the 2 cups water. Bring to boiling; reduce heat. Simmer, covered, for 4 to 5 minutes or until corn is nearly tender; drain.
• In the same kettle, combine cooked corn, celery, red and green sweet pepper, and onion. Stir in vinegar, sugar, mustard, pickling salt, celery seeds, and turmeric. Bring to boiling. Reduce heat; simmer, uncovered, for 25 minutes, stirring occasionally.
• Ladle hot relish into hot, clean half-pint or pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids. Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boil). Remove the jars from canner; cool on wire racks.

CORN RELISH FOR CANNING

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.

BLUE RIBBON CORN RELISH

Steps:

• Remove husk from corn. Scrub with stiff brush to remove silks, rinse. Cut kernels from cob(do not scrape cobs). Measures 8 cups kernels.
• In large pot, combine corn kernels, and 2 cups water. Bring to a boil, reduce heat. Simmer covered for 4-5 minutes or until corn is nearly tender, drain.
• In the same pot, combine corn, celery, peppers, and onion. Stir in vinegar, sugar, mustard, pickling salt, celery seeds and turmeric. Bring to a boil, stirring until sugar dissolves. Reduce heat, simmer uncovered for 5 minutes, stirring occasionally.
• In small bowl, stir together cornstarch and 3 tablespoons water. Add cornstarch mixture to corn mixture. Cook and stir until mixture is slightly thickened and bubbly. Cook and stir 2 minutes.
• Ladle into hot sterlized pint jars, leaving 1/2" headspace. Wipe rims and add lids.
• Process in water bath for 15 minutes. Start timing once water is boiling.
• **Cumin-Poblano corn relish: prepare as directed, except substitute 1 1/2 cups chopped fresh poblano chile peppers for the green peppers. Reduce vinegar to 2 cups and add 1/2 lime juice. Substitute 1 tablespoon ground cumin for the celery seeds and turmeric.
• **Apple-corn relish: prepare as directed, except reduce corn kernels to 6 cups and add 2 cups chopped Granny Smith apples with celery, peepers, and onion. Substitute 2 teaspoons caraway seeds for the celery seeds.
• **Olive-corn relish: prepare as directed, except add 1 cup coarsely chopped pitted green olives and 1 cup chopped pitted black olives with celery, peppers and onions.