Spicy Corn and Tomato Relish
|Sugar||1⁄2 Cup (8 tbs)|
|Ground turmeric||1 Tablespoon|
|Canned whole kernel corn||34 Ounce, drained (Two 17 Ounce Cans)|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Chopped onion||2 Cup (32 tbs)|
|Chopped peeled cucumber||2 Cup (32 tbs)|
|Chopped green pepper||2 Cup (32 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Vinegar||1 Cup (16 tbs)|
|Mustard seed||2 Teaspoon|
|Dried hot red pepper||1⁄4 Teaspoon, crushed|
In 8- to 10-quart kettle mix sugar, turmeric, and 2 tablespoons salt.
Add next nine ingredients.
Bring to boiling; reduce heat.
Simmer, uncovered, 30 minutes, stirring occasionally.
Stir 1/4 cup cold water into cornstarch; blend well.
Add to vegetable mixture.
Cook and stir till slightly thickened, about 3 minutes.
Pack hot relish into hot, clean half-pint jars; leave 1/2-inch headspace.
Process in boiling water bath 15 minutes.
(Start timing after water returns to boiling.)