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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