"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Zesty Corn and Bell Pepper Relish Recipe

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This recipe for Zesty Corn and Bell Pepper Relish, by , is from Blended with Love, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
From Gramma Georgia's recipe box

Category:
Category:

Ingredients:  
Ingredients:  
6 cups whole kernel yellow corn, see *Note
1 large diced red bell pepper,
about 1 cups
1 medium diced green bell
pepper, about 1 cup
1 medium onion, finely
chopped, about 1 cup
1 cups sugar
2 cups distilled white vinegar,
(5 percent acidity)
2 tsp. celery seed
2 tsp. yellow mustard seed
2 tsp. salt
tsp. crushed red pepper
cup water
2 Tbsp. cornstarch

Directions:
Directions:
Combine chopped vegetables and set aside. Combine remaining ingredients except water and cornstarch in 6-qt. saucepan; bring to boil. Add vegetables and return to boil. Reduce heat; simmer, uncovered, 15 minutes. Spoon off any foam. Combine water and cornstarch; stir into corn mixture. Heat, stirring until mixture starts to thicken, 3-5 minutes. Ladle into sterilized pint or half-pint canning jars. Cool. Put lids on jars and refrigerate. Store in refrigerator for 2-3 months.

*Note: If using fresh corn (9 to 12 medium ears), husk corn, remove silk and rinse well. Cook ears of corn in boiling water for 3 minutes. Cool in cold water. Cut kernels from cobs. Do not scrape cobs.

 

 

 

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