The sweetness of local corn shines in this sweet yet savoury relish. It teams perfectly with hot dogs and hamburgers.
- Portion size 250 servings
- Credits : Canadian Living Magazine: September 2008
Ingredients
Method
In large Dutch oven or saucepan, bring vinegar, sugar, salt, mustard, celery seeds, turmeric and hot pepper sauce to boil. Stir in corn, onions and celery; reduce heat and simmer, stirring often, until softened, about 20 minutes.Whisk flour with 3 tbsp (45 mL) cold water; whisk into pan. Add red and green peppers; bring to boil and cook, stirring often, until thickened, about 5 minutes.
Fill hot 1-cup (250 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes.
Nutritional facts Per 1 tbsp (15 mL) : about
- Sodium 75 mg
- Protein trace
- Calories 20.0
- Total fat trace
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 5 g
%RDI
- Iron 1.0
- Folate 2.0
- Vitamin A 1.0
- Vitamin C 7.0
