Canning Corn Relish thanks Constance

9 c whole kernel corn
fresh or frozen
3 c apple cider vinegar
2 c onion
diced
1 c granulated sugar
1 c green bell pepper
diced
1/2 c red bell pepper
diced
2 Tb salt
1 1/2 Tb celery seed
1 1/2 Tb mustard seed
Instructions
To begin, prepare your canning supplies and pint canning jars. The jars should be warming up while you prepare the relish.
Combine all of the ingredients in a stainless steel pot.
Bring the mixture up to a boil, stirring frequently.
When the mixture comes to a boil, cover, reduce the heat, and simmer for 15 minutes, stirring occasionally.
Remove the pot from the heat and begin jarring up the relish.
Ladle the relish into hot pint sized canning jars. Allow for a 1/2 inch headspace. Remove bubbles with a bubble wand and adjust the contents to return to the 1/2 inch head space.
Wipe the tops of the jars with a damp cloth that is dipped in white vinegar.
Place the jars in your canner (hot water bath or steam canner) and process for 15* minutes.
When the jars have processed, transfer them to a lined surface in a draft free location. Cool for 12-24 hours.
Remove the rings, test the seals, and label the jars. Store in your pantry for up to a year. If any jars didn't seal, put them in the fridge to use right away.
Allow the relish to "rest" for at least 2 weeks before you dig in.
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