Corn Relish
5 green peppers
5 red peppers
1 stalk celery
2 onions
2 Tbsp. salt
1 cup sugar
1 Tbsp. mustard seed
1 Tbsp. ground mustard
1 pint vinegar
12 ears corn
Remove seeds from peppers and chop fine. Chop celery and onions. Combine with seasonings, vinegar and water; cook 15 minutes. Cut corn from the cob; add to hot mixture. Cook about 10 minutes longer. Seal at once in jars. Yield: 5 pints
This recipe won a blue ribbon for me at the New York State Fair.
Here are some web sites on home canning. Methods have changed over the years. There's lots of good information here......
