Corn Relish

• 9 ears corn
• 1 1/2 c. sugar
• 3 Tbsp. all-purpose flour
• 2 Tbsp. pickling or uniodized salt
• 2 tsp. dry mustard
• 1 tsp. ground turmeric
• 3 c. white vinegar
• 3 medium onions, chopped
• 2 red peppers, chopped
• 1 green pepper, chopped
• 1 small head cabbage, chopped

1. Place corn in large saucepan.
2. Add enough cold water to cover. Heat to boiling.
3. Boil uncovered 3 minutes.
4. Drain water from corn; cool.
5. Cut enough kernels from corn to measure 5 cups.
6. Mix sugar, flour, salt, mustard and turmeric in pan; stir in vinegar. Heat to boiling; reduce heat.
7. Add corn and remaining vegetables. Simmer uncovered 25 minutes.
8. Immediately pack mixture in hot jars, leaving 1/4 headspace.
9. Wipe rims or jars.
10. Seal and process in boiling water bath 15 minutes.
11. Makes 5 to 6 pints relish.

corn, sugar, flour, pickling, dry mustard, ground turmeric, white vinegar, onions, red peppers, green pepper, head cabbage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=984891 (may not work)