Corn Relish II

Recipe Ingredients

6 cups	375g / 13oz	Cooked fresh whole kernel corn - (abt 12 ears)
3 cups	438g / 15oz	Chopped cabbage
1 cup	62g / 2.2oz	Chopped onion
1 cup	146g / 5.1oz	Green bell pepper - chopped (medium)
1 cup	146g / 5.1oz	Red bell pepper - chopped (medium)
4 cups	948ml	Heinz distilled white vinegar
2 cups	396g / 13oz	Granulated sugar
1 cup	237ml	Water
1 tablespoon	15ml	Pickling salt
1 tablespoon	15ml	Celery seed
1 tablespoon	15ml	Mustard seed
1 tablespoon	15ml	Turmeric
1		Bay leaf

Recipe Instructions

In a 6- to 8-quart sauce pot, combine all ingredients. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and cook for 15 minutes, stirring occasionally. Remove bay leaf.

Immediately fill hot pint or half-pint Ball jars with mixture, leaving 1/2-inch head space. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles.

Wipe jar tops and threads clean. Adjust two piece caps. Process pints or half-pints in boiling water canner for 15 minutes.

This recipe yields 5 to 6 pints or 10 to 12 half-pints.

Source:
My Front Porch (canning archive) at http://www.flash.net/~tinyt

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