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CORN RELISH Recipe

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This recipe for CORN RELISH, by , is from Sperry Christian , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathleen Bates
Added: Thursday, June 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
12 ears of Corn
5 lg. Red Peppers
5 lg. Green Peppers
2 Stalks Celery
2 medium Onions
1 T. ground Muster
2 T. Salt
1 pt. Water
1 pt. Cider Vinegar
1 C. sugar
1 T. Mustard Seed

Directions:
Directions:
Husk and silk ears of corn. Wash. Drop ears of corn in boiling water. Return to a boil and boil for 5 minutes.
Dip ears of corn in cold water. Cut kernels for cob, DO NOT SCRAPE COB. Place corn and rest of ingredients in in large saucepan. Bring to a boil over medium heat and cook for 15 min., stirring occasionally, immediately fill hot pint jars with corn mixture, leaving 1/2 head-space in the jar. Place hot lids on jar and screw band on firmly. Process in boiling water for 15 minutes.

Number Of Servings:
Number Of Servings:
Makes 6 to 7 pints.
Personal Notes:
Personal Notes:
My father's family (Branham) farmed in Baca County Colorado for all the years of my youth and were very active in the community. The following recipes are from a cookbook put out by Camp Community P.T.A. This was published in 1965 and has some of the best “down home” recipes ever! My grammy, Esther Salisbury/Branham, always said, ” A good recipe is something to be shared and enjoyed by all, because more than likely they cain't make it as good as the person who thought it up anyway!” This recipe was one of Great Aunt Oma Salisbury's.

 

 

 

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