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Iowa Corn Relish
Canning tips

This corn relish recipe was passed down from my grandmother, Marjorie Strautz. It is delicious with pork or beef, and is an ingredient in the Black Bean Salsa recipe below. Makes 6-7 pints 20 ears of sweet corn, cooked and cut off the cob (2-1/2 quarts of kernels) 1 cup chopped green pepper 1 cup chopped sweet red pepper 1-1/4 cups chopped onion 1 cup chopped celery (can omit and replace with 1 cup corn) 1-1/2 cups sugar 1-1/2 tablespoons mustard seed 1 tablespoon coarse salt 1 teaspoon celery seed 1/2 teaspoon turmeric 2-2/3 cups white vinegar 2 cups water

Boil corn for 5 minutes, cool and cut off the cob. Combine all ingredients, bring to a boil and simmer for 20 minutes. Pack in hot canning jars, making sure vinegar solution covers the vegetables. Process filled jars in a boiling water bath for 15 minutes.