Staub enameled cast iron cookware is the choice of France’s greatest chefs, including Paul Bocuse and Alain Ducasse.Corn relish
Ingredients:
10 cups fresh whole-kernel corn
(16 to 20 medium ears), or six 10-oz. packages frozen corn
21⁄2 cups sweet red peppers, seeded, cored and diced
21⁄2 cups sweet green peppers, seeded, cored and diced
21⁄2 cups celery, chopped
11⁄4 cups onion, peeled and diced
13⁄4 cups sugar
5 cups vinegar (5% acetic acid)
21⁄2 tbsp. canning and pickling salt
21⁄2 tsp. celery seed
21⁄2 tbsp. dry mustard
11⁄4 tsp. turmeric
Method:
Boil ears of corn 5 minutes.
Dip in cold water, drain, and cut whole kernels from cob.
Or use six 10- ounce packages of frozen corn and
thaw before using.
Combine peppers, celery, onions, sugar, vinegar, salt, and celery seeds in a saucepan.
Bring to a boil, and simmer 5 minutes.
Mix mustard and turmeric in 1⁄2 cup of the simmered mixture.
Add this mixture and the fresh (or frozen and thawed) corn to the hot mixture.
Return to boil and simmer 5 more minutes.
If desired, thicken mixture with a paste of 1⁄4 cup flour blended in 1⁄4 cup water, and stir frequently.
Do not thicken more than stated in this recipe or an unsafe product may result.
Fill clean, hot pint jars with hot corn mixture, leaving 1⁄2-inch headspace.
Remove bubbles with a rubber spatula.
Wipe jar rims with a clean, damp cloth.
Cap jars with pretreated lids.
Adjust lids.
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