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Emma S.’s Corn Relish
From a vintage recipe box found at an estate sale
As written on the card
Corn Relish Emma S.
5 cup cooked corn cut from cob Makes 3½ pt.
½ c. chop. green pepper
½ c ” red pepper
¾ c ” onion
½ c ” celery
1 T. prepared mustard
1 T mustard seed
2 t celery seed
½ t ground turmeric
¾ c sugar
½ c vinegar mix with
½ c. water
2 t salt.
Combine ingredients with ½
cup water simmer 30 min.
pack in hot jars to within
½ in of top seal at once.
Emma S.’s Corn Relish
A sweet and tangy canning relish, from a card signed “Emma S.”
Vegetables & Spices
- 5 cups cooked corn, cut from the cob
- ½ cup chopped green pepper
- ½ cup chopped red pepper
- ¾ cup chopped onion
- ½ cup chopped celery
- 1 tablespoon prepared mustard
- 1 tablespoon mustard seed
- 2 teaspoons celery seed
- ½ teaspoon ground turmeric
- ¾ cup sugar
Vinegar Mixture
- ½ cup vinegar
- ½ cup water
- 2 teaspoons salt
Also
- ½ cup water
Method
- Prepare the vegetables: Cut the cooked corn from the cob and chop the green pepper, red pepper, onion and celery.
- Mix the vinegar mixture: Stir together the vinegar, water and salt.
- Combine and simmer: Combine the corn, chopped vegetables, mustard, mustard seed, celery seed, turmeric and sugar with the vinegar mixture and ½ cup water. Simmer 30 minutes.
- Pack and seal: Pack into hot jars to within ½ inch of the top and seal at once.
As written: The card says to combine the ingredients “with ½ cup water” after mixing the vinegar, water and salt. We’ve kept that as Emma wrote it.
A note on canning (our note, not part of the card)
Today’s home-canning guidance recommends processing filled, sealed jars in a boiling-water bath, about 15 minutes for pints (longer at high altitude), instead of relying on sealing alone.
Today’s home-canning guidance recommends processing filled, sealed jars in a boiling-water bath, about 15 minutes for pints (longer at high altitude), instead of relying on sealing alone.
Recognize this handwriting or recipe? We’d love to know who wrote it.