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.
Serving size: Complete recipe
Calories 4695 Calories from Fat 445
% Daily Value*
Total Fat 49 g74.7%
Saturated Fat 3 g15%
Trans Fat 0.1 g
Cholesterol 0 mg
Sodium 4350 mg181.3%
Total Carbohydrates 918 g306%
Dietary Fiber 186 g744.1%
Sugars 174.4 g
Protein 127 g253.6%
Vitamin A 101.9% Vitamin C 522.9%
Calcium 34.7% Iron 44.7%
*Based on a 2000 Calorie diet