Corn Relish With White Vinegar
|Fresh cut corn||6 Cup (96 tbs)|
|White onion||1 Large, coarsely chopped|
|Chopped celery||1 Cup (16 tbs)|
|Green pepper||1 Medium, coarsely chopped|
|Sweet red pepper||1 Medium, coarsely chopped|
|Garlic||2 Clove (10 gm), minced|
|Sugar||3⁄4 Cup (12 tbs)|
|Celery seed||2 Teaspoon|
|Crushed red pepper||1 Teaspoon|
|Mixed dried herbs||1 1⁄2 Teaspoon|
|White vinegar||3 Cup (48 tbs)|
|Ground mustard||1 1⁄2 Tablespoon|
|Dijon mustard||1⁄2 Teaspoon|
|Corn oil||2 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Ascorbic acid||1 Tablespoon|
Combine all the ingredients except the mustards, flour, oil and water in a preserving kettle.
Boil for 5 minutes over moderate heat.
Blend the mustards, flour, oil and water together in a small saucepan and cook, stirring constantly, until smooth and thick, then stir into the relish.
Cook for 5 minutes, stirring to prevent sticking.
Relish should be quite moist but not soupy.
Add a small amount of boiling water if too dry.
Cook longer if too moist.
Pour hot relish into hot sterilized jars, leaving 1/4-inch head space.
Run knife gently down side of jar for air to escape.
Sprinkle about 1/2 teaspoon ascorbic acid mixture over top of relish, then quickly wipe top of jar and seal.
Process pints and half pints for 15 minutes in boiling water bath canner.