2 Cups White Sugar
2 Cups White Vinegar
1 Tablespoon Salt
1 Tablespoon Dry Mustard – I Like Keene’s
2 Teaspoon Celery Seed
¾ Teaspoon Turmeric
5 Cups Corn Kernels – You Can Use Fresh Corn,Cutting The Kernels Off The Cobs But Frozen Peaches And Cream Corn Works Great
1 ½ Cups Chopped Onion – About 1 Large
1 Cup Chopped Celery About 3 Stalks
3 Tablespoons All Purpose Flour – I Use Gluten-Free Flour
1 Cup Chopped Sweet Red Pepper – 1 Large
1 Cup Sweet Green Pepper – 1 Large
½ Teaspoon Hot Sauce – If You Like It With More Spicy Use 1 Teaspoon
In large wide saucepan, bring sugar, vinegar, salt, mustard, celery seed, turmeric and hot sauce.
Bring to a boil.
Stir in corn, onions and celery –simmer, stirring often for about 20 minutes.
Whisk together, the flour with 2 tablespoons, cold water to mix, in a small cup or bowl – to ensure there are no lumps.
Add the flour mixture to the pot—whisk it in to blend.
Add corn and peppers-bring to a boil- stirring frequently, for about 5 minutes, until thickened.
Scoop relish into prepared canning jars- 250 ml jars to ¼ inch from the top-wipe off rims if necessary.
Then cover with lids and screw bands.
Place in canner of boiling water to cover the jars.
Boil for 15 minutes covered with lid.
Turn heat off, remove lid and let settle for 5 minutes.
Remove to counter and leave for overnight.
Check jars the next day, to insure that lids are down and jars are properly sealed if any jars are not sealed, keep those in fridge.
Makes 6 x 250 ml jars or 4 x 500 ml jars.