Title: Red Corn Relish
Categories: Relish Canning
Yield: 10 Pints
| 4 1/2 | c | Fresh corn |
| 3 | lg | Onions, chopped |
| 1 | | Sweet red pepper, chopped |
| 1 | | Green pepper, chopped |
| 3 | lg | Cucumbers, seeded and chopped |
| 3 | c | Shredded cabbage |
| 4 | lb | Tomatoes, peeled and chopped |
| 2 | c | Sugar |
| 1 1/2 | c | Vinegar |
| 1/4 | c | Salt |
| 1 | tb | Celery seed |
| 1 | tb | Mustard seed |
| 1 1/2 | ts | Groudn tumeric |
Combine all ingredients in a large Dutch oven. Bring to a boil. Boil over
medium heat, stirring occasionally. Reduce hgeat. Simmer, uncovered, for 40
mintues or until vegetables are tender and mixture has thickened. Pack hot
into hot jars, leaving 1/4" headspace. Adjust caps. Process for 15 mintues
in a boiling-water bath.