REC: Pickled Corn Relish inside, recipe calls for a minimum of flour to thicken:
Corn starch can lose its thickening ability in the presence of (too) much acid, and since this is a tested recipe (exactly as written) I recommend this one. It is thickened with flour.
If you make this, you can reduce or omit any of the dry spices. The amount of vinegar MAY NOT be omitted OR reduced as the vinegar is what preserves the low-acid veggies (corn, peppers, celery and onions) in this recipe. For the first time make the whole batch and see if you like it; you can give it away as gifts if there is too much.
Also, remember that the flavor will change for the better with time in the jars. So before you decide if you like it, let the sealed jars set 4 to 6 weeks and give it a taste. If you have followed proper BW bath procedures this will be good for a long time if you store it in a cool, dry, place.
Try the recipe as written and see what you think. Have fun!
Here is the recipe from the National Center for Home Food Preservation *NCHFP (link to recipe below):
Pickled Corn Relish
10 cups fresh whole kernel corn (16 to 20 medium-size ears), or six 10-ounce packages of frozen corn
2-1/2 cups diced sweet red peppers
2-1/2 cups diced sweet green peppers
2-1/2 cups chopped celery
1-1/4 cups diced onions
1-3/4 cups sugar
5 cups vinegar (5 percent)
2-1/2 tbsp canning or pickling salt
2-1/2 tsp celery seed
2-1/2 tbsp dry mustard
1-1/4 tsp turmeric
Yield: About 9 pints
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Boil ears of corn 5 minutes. Dip in cold water. Cut whole kernels from cob or use six 10-ounce frozen packages of corn. Combine peppers, celery, onions, sugar, vinegar, salt, and celery seed in a saucepan. Bring to boil and simmer 5 minutes, stirring occasionally. Mix mustard and turmeric in 1/2 cup of the simmered mixture. Add this mixture and corn to the hot mixture. Simmer another 5 minutes. If desired, thicken mixture with flour paste (1/4 cup flour blended in 1/4 cup water) and stir frequently. Fill jars with hot mixture, leaving 1/2-inch headspace.
Canning times will be in the following link.
https://nchfp.uga.edu/how/can_06/pickled_corn_relish.html
