This recipe is a combination of recipes from several old books – it’s just the way we like it. Use the red onion and peppers and black beans to make it colorful, but you can leave out the beans if needed; see the bottom of the recipe for adjustments. Don’t change the measurements otherwise, they are just right to make water-bath canning safe. If you can in 4 pint jars, the processing time is the same.
I was shocked to see this relish sold at the Amana Colonies and at a huge outdoors store for $ 5.99 a pint. I can make 4 pints for less than $4, even buying peppers, and it only takes simple water bath canning.
Check your Ball Blue Book or canning book for more detailed water bath canning instructions.
Sue’s Easy Corn Relish
2 Pounds Frozen Corn -- or fresh kernels, 6 cups
¾ Cup Red Onion -- chopped
2/3 cup Green Pepper -- chopped
1/3 cup Red Pepper -- chopped
½ Cup Black Beans -- cooked and drained **
2/3 cup Sugar
4 Teaspoons Salt
1 tablespoon Celery Seed
2 Teaspoons Turmeric
2 cups Cider Vinegar
• Thaw or heat and drain corn. Combine with remaining ingredients, bring to a boil. Cover and simmer 10 minutes, stir occasionally to avoid scorching, keep covered to avoid losing any brine. This makes exactly 8 half pints, follow measurements carefully.
• Pack into hot jars, leaving 1/4" headspace. Seal and process in a boiling water bath for 15 minutes.
** If you don't have or want black beans, use 1 1/3 cup red onion instead.
Yield: "8 Half Pint Jars"
2012 cost using home grown peppers and purchased corn: $3.71 or 47¢ per jar.
Per Half Pint: 230 Calories; 1g Fat (4.8% calories from fat); 7g Protein; 55g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 1073mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 1 1/2 Other Carbohydrates.