Corn Vegetable Chutney

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Corn Vegetable Chutney

 

18 each just ripe sweet corn, medium to large ears

1 quart chopped cabbage

1 cup chopped sweet red peppers

1 cup chopped green peppers

1 cup to 2 cups sugar

1 quart lemon juice

1 cup water

1 tablespoon celery seed

1 tablespoon mustard seed

1 tablespoon salt

1 tablespoon asofoetida

1-2 tablespoon dry mustard

2 teaspoon turmeric

Dash red pepper flakes

 

Husk corn and remove the silk. Cook ears in boiling

water for 5 minutes. Cut the kernels from the cob and

measure 2 quarts of kernels. Combine the corn and all

remaining ingredients in a large preserving kettle.

Heat the corn to boiling over high heat, then reduce

heat and simmer for 20 minutes, stirring frequently.

Ladle, while still boiling, into hot jars to within

1/4 inch of tops. Run a slim, non metal tool down

along the insides of jars to release any air bubbles.

Add additional relish, if necessary to bring to within

1/4 inch of tops. Wipe tops and threads of jars with a

damp clean cloth. Put on lids and screw bands as

manufacturer directs. Process in a boiling water bath

for 15 minutes. Follow the basic steps for boiling

water bath canning.