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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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

From Gramma Georgia's recipe box


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

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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