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Corn Relish Recipe
|Ears of corn||20|
|Chopped celery||4 Cup (64 tbs)|
|Chopped sweet red pepper||2 Cup (32 tbs)|
|Chopped green pepper||2 Cup (32 tbs)|
|Sugar||2 Cup (32 tbs)|
|Vinegar||2 Cup (32 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Celery seed||2 Teaspoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Dry mustard||2 Tablespoon|
|Ground turmeric||1 Teaspoon|
Serving size: Complete recipe
Calories 8338 Calories from Fat 462
% Daily Value*
Total Fat 57 g88.2%
Saturated Fat 8.5 g42.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 755.8 mg31.5%
Total Carbohydrates 1985 g661.8%
Dietary Fiber 202.2 g809%
Sugars 674.4 g
Protein 226 g451.1%
Vitamin A 559.3% Vitamin C 1806.9%
Calcium 76.7% Iron 307.8%
*Based on a 2000 Calorie diet
Cut corn from cobs; do not scrape cobs.
Measure 8 cups corn.
In large kettle or Dutch oven combine celery, peppers, sugar, vinegar, onion, celery seed, 2 cups water, and 2 tablespoons salt.
Bring to boiling.
Boil 5 minutes, stirring occasionally.
Mix flour, dry mustard, and turmeric.
Blend 1/2 cup cold water into flour mixture.
Add with corn to vegetable mixture.
Return to boiling; cook and stir 5 minutes.
Pack into hot pint jars, leaving 1/2-inch headspace.
Process in boiling water bath 15 minutes. (Start timing when water returns to boiling.)