How To Can: Corn Relish or Corn Salad

Corn Relish

2 quarts corn, cut from cob
2 cups chopped onion
3/4 cup chopped green peppers
3/4 cup chopped red peppers
2 tablespoons celery seed
1 cup sugar
1/2 cup light corn syrup
2 tablespoons salt
1 tablespoon turmeric
1 tablespoon mustard
3 cups cider vinegar
1 cup water

In deep kettle, combine all ingredients. Mix well, cover and bring to boil. Reduce heat and simmer for 15 minutes, stirring often. Pour hot mixture into hot sterilized jars and seal. Process in boiling water bath for 15 minutes.

Corn Salad

18 ears sweet corn, kernels cut off cobs
8 large onions, chopped fine
4 green peppers, cut fine
4 red peppers, cut fine
1 large head cabbage, cut fine
1/4 cup canning salt
2 quarts vinegar, divided
2 tablespoons ground mustard (dry)
3 cups sugar
1 tablespoon tumeric
1 cup flour

In large kettle, combine corn, onions, peppers, cabbage and canning salt. Pour 1 quart vinegar over corn mixture; cook for 15 minutes.

In separate kettle, combine remaining vinegar, mustard, sugar, tumeric and flour. Bring to boil.

Add mustard mixture to corn mixture; cook until heated through, stirring all the time. Pour hot mixture into hot sterilized jars; seal.