Pickled Corn Relish

Description
Purchased from Woods Estate in Canton, Texas in 1988. Dated 1941.

Ingredients

 * 20 ears of fresh corn
 * 3 cups cabbage, finely chopped
 * 2 large white onions, chopped
 * 2 large sweet green peppers, chopped
 * 2 large sweet red peppers, chopped
 * 1-1/4 cups Sugar
 * 2 tablespoons flour
 * 1-tablespoon kosher salt
 * 2 teaspoons turmeric
 * 2 teaspoons celery seed
 * 4 cups white vinegar
 * 2 cups water

Directions

 * 1) Blanch the corn on the cobs for 5 minutes and cool.
 * 2) Cut corn from cobs and place kernels in large skillet.
 * 3) Add remaining ingredients and simmer 20 minutes.
 * 4) Pack the boiling hot relish into hot clean pint jars, leaving 1/4 inch of headspace.
 * 5) Run a knife down around the inside of each jar to remove air bubbles.
 * 6) Adjust the lids and process for 90 minutes.
 * 7) Store sealed jars in a cool, dry, dark place for at least six weeks before serving.

Contributed by
Cat's Recipes Y-Group