Corn Relish

I have never and will never can plain sweet corn, as I do not have a pressure canner.  To be honest, pressure canners scare the heck out of me and I will never own one.  With that being said, if you add ingredients that are high enough in acid you are able to can corn in a hot water bath.  Vinegar is very high in acid.  I found a recipe in Better Homes and Gardens and adapted it to my own tastes.  It turned out great.  Today, I took what was left and would not fit in a jar and we ate it with tortilla chips.

This is great with my cornmeal crusted walleye.  It is also good with quesadillas, hot dogs or burgers.

Makes 8 pints or 16 half pint jars.  I used mostly 1/2 pint jars.

Ingredients:
12 Cups Corn cut off cob - About 20-22 ears
2 1/2 Cups Chopped Celery
1 1/2 Cups Chopped Sweet Red Peppers (About 2 peppers)
1 1/2 Cups Chopped Sweet Green Peppers (About 2 peppers)
2 Cups Chopped Sweet Onion (About 1 1/2 Onions)
2 1/2 Cups Vinegar
1 3/4 Cups Sugar
4 teaspoons dry mustard (also known as ground mustard)
3 teaspoons pickling salt (only use pickling salt)
2 teaspoons celery seed
1 teaspoon ground turmeric
3 Tablespoons cornstarch
2 Tablespoons water

• With the corn still in the husks, cut off the top end down to the top of the corn.  Break off the bottom and remove about 1/2 of the husks.
• Microwave 3 ears at a time for 3 minutes.
• Remove the husks and silk from cooked corn.  Use a clean vegetable brush to remove all of the silk.  
• Cut corn off of ear using a sharp butchers knife into a bowl.  I use an upside down bowl in a bigger bowl to set the corn on when I am cutting.  
• At the same time, I am microwaving the next 3 ears of corn.
• As the bowl of corn fills up, I measure it out and put in a big stock pot, at least 10 quarts in size.
• When all the corn is cut off the cob and in the stock pot, add all of the ingredients except the cornstarch and water.  
• Bring to a boil, stirring occasionally for 7 minutes, after the boiling has begun.
• Put the water and cornstarch in a plastic container with a tight sealing lid.  Shake the heck out of it to blend the cornstarch and water.
• Add the mixture to the corn and cook for another 2-3 minutes.
• Pack into prepared jars leaving 1/2 headspace.  Only fill the amount of jars that your water bath can hold.  Put the left over corn mixture back on a low stove and stir frequently.
• Put the rings and lids on jars
• Process for 15 minutes.
• Remove and let cool.
• Repeat until all of the corn is in jars and sealed.