Melba's Jammin' > wrote:

>In article > , Dog3
><dognospam@adjfkdla;not> wrote:
>(snip)
>> Sounds like a busy weekend. Good luck and a big hug (for extra good
>> measure).
>>
>> Michael <- Wants corn relish... real bad
>
>My God, Man, make some!!! Didn't I tell you you could do this? It's
>not rocket science and the recipe is easily halved or thirded, I bet.
>Thirded. I like that. You don't have to process it and it will
>keep forever in the fridge in a jar. So make a quart!
>
>* Exported from MasterCook Mac *
>
> Barb Schaller's Blue Ribbon Corn Relish
>
>Recipe By : Barb Schaller (OK, her sister Mary - but she's dead)
>Serving Size : 1 Preparation Time :0:00
>Categories : Canning, Preserves, Etc.
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 10-12 large tender ears of corn
> 1 green pepper -- minced
> 1/2 red pepper -- minced (1/2 to 1)
> 1 large yellow onion -- minced
> 2 teaspoons salt
> 3/4 teaspoon celery seeds
> 1 1/4 teaspoons dry mustard
> 1 1/3 cups cider vinegar
> 1 cup sugar
> 1/2 teaspoon turmeric
>
>Cut corn kernels from cobs. You want pictures? I've got pictures. Use
>a knife. Combine the corn kernels with remaining ingredients in a
>large pot and bring to a boil. Turn heat to low and simmer for a half
>hour. Pour into hot, sterilized preserving jars, cover, and seal.
>Process in a boiling water bath for 20 minutes (MN altitude adjustment).
>Yield: About 4 pints.
> - - - - - - - - - - - - - - - - - -
>NOTES : (State Fair Blue Ribbon Winner, 1983-84, 1986-87, 1990, 1994,
>2001)
>
>_____

A great recipe. I made 12 pints this summer. Also made it a couple
of years ago.


--
Susan N.

There are 10 types of people in the world. Those who understand binary and those who do not.