Take advantage of summer’s fresh corn by canning this relish to enjoy all year long.
Measure 8 cups of corn.
Bring to boiling; reduce heat.
Credit: Andy Lyons
Simmer, covered, for 4 to 5 minutes or until corn is nearly tender; drain.
Stir in vinegar, sugar, mustard, pickling salt, celery seeds, andturmeric.
Reduce heat; simmer, uncovered, for 25 minutes, stirring occasionally.
Wipe jar rims; adjust lids.
Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boil).
Remove the jars from canner; cool on wire racks.
2,000 calories a day is used for general nutrition advice.
