Golden Corn Relish
Cuisine, July/August 1981
1 1⁄2 hours — 3 half-pint jars | Print RecipeEmail Recipe | ||||||||||||||||||||||||||||||||||||||||||||||
Ingredients
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InstructionsBlanch corn in large saucepan of boiling water 5 minutes. Drain; rinse under running water to cool. Holding corn upright, slice kernels off cob with sharp knife. Measure out 2 cups kernels. Place corn kernels and remaining ingredients in large heavy noncorrosive saucepan. Heat over medium heat, stirring occasionally, to boiling; reduce heat to low. Simmer, partially covered, stirring occasionally, 30 minutes. Heat to boiling. Ladle boiling-hot corn mixture into 3 hot sterilized half-pint jars, leaving 1/2-inch headspace at top of jar. Apply lids, following manufacturer's instructions; process jars 15 minutes in boiling water bath. Transfer jars to wire rack; cool to room temperature. Store in cool dark place. |
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