Corn Relish

 
2 1/2 cups cut corn
2/3 cup celery, diced
2/3 cup onion, diced
2/3 cup apple juice
2/3 cup apple cider vinegar
1 jalapeno, destemmed, deseeded, and diced
2 t. dry mustard
2 t. onion powder
1 t. salt
1/2 t. pepper
2/3 cup green pepper, destemmed, deseeded, and diced
2/3 cup red pepper, destemmed, deseeded, and diced
2/3 cup orange pepper, destemmed, deseeded, and diced
 

Sterilize four 8 oz. glass jars with their lids, by boiling them in a large pot of water for 15 minutes, and leave them in the hot water until ready to use. Place a rack in the pot of water and keep hot. Meanwhile, in a saucepan, combine all of the ingredients, except the peppers, and bring to a boil. Cook the corn mixture over medium heat for 5 minutes. Add the peppers and cook an additional 5 minutes. Remove from heat. Taste and adjust seasonings as needed. Using tongs, remove the sterilized jars and lids from the water. Using a funnel and a ladle, transfer the corn relish to glass jars, filling within 1/4-inch of the top of the jar. Wipe clean the rims of the jars, and seal the jars with their lids. Return the pot of water to a boil. Place the filled jars in boiling water, adding more water as needed to completely cover the jars by 1-inch. Once water boils again, process for 10 minutes. Use tongs to remove the jars from the water, and allow to cool on a dry surface. Label and date the jars. Store in the refrigerator for up to 1 month.

Yield: Four 8 oz. jars

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett