Start by getting the water in your canner heating and gather all canning supplies.
Chop all veggies and combine in a large pot. I love that this recipe has the actual measurements listed. Often I've seen recipes that have 1 small head of cabbage... well who says what is small????
Original Recipe calls for 1 to 2 cups of sugar. Not having made it before I split the difference and went with 1.5 You can adjust this as you like.
|Add the rest of the ingredients, spices, vinegar and water. Simmer ingredients for 20 minutes.|
Pack into pint jars. What I do is fill each jar first with the solid ingredients, then go back and top them off with the liquid.
This way I don't get down to the last jar and end up with lots of liquid and not much solids.
Remember to try not to slop it all over like I did today. My counter now has pretty yellow blotches all over.
This is caused by either the dry mustard or the Turmeric... whichever one it doesn't really matter. All I know is..... it doesn't really add to the look of my kitchen, what do you think? (I've done this before... it wears off after a while)
Carefully wipe the rims clean and add your lids. Leave 1/4 inch headspace. and process in a water bath canner. How to use a water bath canner.
Process your corn relish for the time listed below. Be sure to adjust for your altitude!
|Altitude Adjustments for Boiling Water Bath Canner|
|Altitude in Feet||Increase processing time|
I have attempted to share safe preserving methods. However, I make no promises. You alone are responsible for your health. Be aware of current safety recommendations.
See my Full Disclaimer here.