Friday, August 6, 2010

Corn Zucchini Relish

That time of year has finally arrived and I am in full-swing with my canning 'operation'!!! The corn this year is fantastic and in abundance; that and zucchini is always abundant so this recipe is perfect (and extremely tasty too!)

8 cups cooked corn kernels
2 cups finely chopped zucchini
1 1 /2 cups finely chopped onions
1 1 /2 cups finely chopped celery
1 cup finely chopped red bell pepper
1 cup finely chopped green bell pepper
2 cups granulated sugar
1/4 dry mustard
2 tbsp canning/pickling/kosher salt
1 tbsp ground ginger
1 tbsp celery seeds
1 tsp ground turmeric
1/2 tsp red pepper flakes
2 1/2 cups cider vinegar
  • Prepare canner, jars and lids as usual
  • In a large pot, combine all ingredients. Bring to a boil over medium heat, stirring often until sugar and salt are dissolved. Reduce heat and boil gently, stirring often, for about 30 minutes or until onions and celery are tender and mixture is slightly thickened.
  • Ladle hot relish into hot jars, leaving 1/2" headspace. Wipe rim and place hot lid disc on jar. Screw band down until fingertip tight.
  • Place jars in canner and return to a boil. Process for 15 minutes. Turn off heat and remove canner lid. Let jars stand in water for 5 minutes. Transfer jars to a towel-lined surface and let stand for 24 hours. Check lids and reprocess any jars that are not sealed.

To cook the corn, boil it in a large pot of boiling water, in batches as necessary, for 5 minutes or until kernels are tender. Remove from water and drain well. Let cool completely. Using either a serrated or chef's knife, cut kernels from cob and measure. You'll need approximately a dozen (12) cobs of corn for the 8 cups required in this recipe!

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