Southwestern Corn Relish
Yield: 4 x half-litre (pint) jars
x half-litre (pint) jars
(frozen or fresh. 4 cups / 1 US quart / 21 oz in weight)
(diced. Drained from a can is fine. 3 cups / 24 oz)
(chopped. 1 cup, 5 oz. 1 large)
green bell pepper
(seeded, chopped. 1 ½ cups, 8 oz. 1 large)
red bell pepper
(seeded, chopped. ¾ cup, 4 oz. 1 medium)
(white. ½ cup / 4 oz)
(cider vinegar, 5% acidity or higher. 2 cups / 16 oz)
(few drops, optional)
Zap the frozen corn niblets in the microwave with some water just until they are all thawed and no cold spots are left. About 5 to 6 minutes should do it. Drain well.
Add to a large pot, along with all the other ingredients down to and including the chile flakes.
Bring to a boil, then lower to a simmer for 30 minutes.
Add liquid smoke to taste, if using.
Pack hot into quarter-litre (½ US pint) jars or half-litre (US pint) jars.
Leave 2 cm (½ inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process either size jar for 15 minutes; increase time as needed for your altitude.
Best after at least a few weeks of jar time.
Southwestern Corn Relish. www.healthycanning.com