CORN RELISH AND CHOW-CHOW RELISH

CORN RELISH

2 quarts cut cooked corn (about 18 ears)
1 quart chopped cabbage (about 1 small head)
1 cup chopped onion (about 1 medium)
1 cup chopped sweet green peppers (About 2 small)
1 cup chopped sweet red peppers (about 2 small)
1 to 2 cups sugar
2 Tablespoons dry mustard
1 Tablespoon celery seed
1 Tablespoon mustard seed'
1 Tablespoon Ball Salt
1 Tablespoon turmeric
1 quart vinegar
1 Cup water
Ball Pickle Crisp (Optional)

Combine all ingredients in a large saucepot.  Bring to a boil; reduce heat and simmer 20 minutes.  Pack hot relish into hot jars, leaving 1/2-inch headspace.  Add Pickle Crisp to each jar, if desired.  Remove air bubbles.  Adjust two-piece caps.  Process 15 minutes in a boiling-water canner.

Recipe Variation: To make corn relish without cabbage, substitute 1 cup chopped celery for cabbage.  Add 1 clove garlic, minced.  Follow directions in recipe.

Yields about 6 pints

CHOW-CHOW RELISH

1 quart chopped cabbage (about 1 small head)
3 cups cauliflowerets (about 1 medium head)
2 cups chopped green tomatoes (about 4 medium)
2 cups chopped onions (about 2 medium)
2 cups chopped sweet green peppers (about 4 small)
1 cup chopped sweet red peppers (about 2 small)
3 Tablespoons Ball Salt
1 1/2 cups sugar
2 teaspoons celery seed
2 teaspoons dry mustard
1 teaspoon mustard seed
1 teaspoon turmeric
1/2 teaspoon ginger
2 1/2 cups vinegar
Ball Pickle Crisp (optional)

Combine vegetables; sprinkle with salt. Let stand 4 to 6 hours.  Drain well.  Rinse and drain.  Combine sugar, spices and vinegar in a large saucepot.  Simmer 10 minutes.  Add vegetables; simmer 10 minutes.  Bring to a boil.  Pack hot relish into hot jars, leaving 1/2 - inch headspace.  Add Pickle Crisp to each jar, if desired.  Remove air bubbles.  Adjust two-piece caps.  Process 10 minutes in a boiling-water canner.

Yield: about 4 pints

These recipes came from the Ball Blue Book and was given to us by Cornell University Cooperative Extension.