- Cooking time 1 hour & 15 minutes
- Standing 24 hours
- Total time 25 hours
In large shallow saucepan, combine sugar, vinegar, salt, mustard, celery seeds, turmeric and hot pepper flakes; bring to boil. Stir in corn, onion and celery. Reduce heat to medium-low; simmer, stirring often, until vegetables have softened, about 20 minutes.
In small bowl, whisk together flour and 2 tbsp cold water. Add to vegetable mixture. Add peppers; increase heat to high and bring to boil. Reduce heat to medium-low; simmer, stirring often, until relish has thickened, about 5 minutes.
Using sterilized metal ladle and funnel, pack into 6 hot (sterilized) 1-cup glass jars, leaving 1/2-inch headspace. Using rubber spatula, gently scrape down sides of jars to remove air bubbles. Wipe rim of each jar as needed. Cover with lids. Screw on bands until resistance is met; increase to fingertip tight.
Place jars in canning rack in large saucepan of hot water, ensuring jars are covered with at least 1 inch water. Cover pot and bring to boil; boil for 15 minutes. Turn off heat. Uncover; let jars stand in saucepan for 5 minutes. Lift up rack. Using canning tongs, transfer jars to cooling rack; let stand for 24 hours. (Sealed jars can be stored at room temperature for up to 1 year. Refrigerate after opening and consume within 1 month.)
Nutritional facts Per serving: about
- Calories 25
- Sodium 70g
- Total carbohydrate 6g
- Iron 0.1mg