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An old-time favorite relish. Excellent on your favorite burger, dogs, or anything else!
In a medium stock pot, bring to a boil the 8 cups corn with 2 cups of water. Once it is boiling, cover and let simmer for about 10 minutes or until corn begins to get a little tender.
Add remaining vegetables along with the 2 cups of vinegar, sugar, and celery salt. Bring back to a boil and boil for 5 minutes, uncovered, stirring as needed.
Make a slurry of the remaining 1/2 c. vinegar, flour, turmeric, and mustard. Add to corn mixture, and continue to heat until mixture becomes bubbly. Quickly mix in the cilantro and immediately pour into 7 prepared pint jars, but leave about 1/2 inch headspace. Process in a water bath canner for 15 minutes. Place on a towel to dry and cool. Store.
If you are lucky enough to live where the cherries are aplenty I advise you to print out this Sweet Cherry Vanilla Jam recipe and tape it somewhere that you will not forget about it when the cherries come into season! Or you can use frozen cherries like I did.
This recipe was made using the new Ball Jam & Jelly Maker but you can make it the traditional way also.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!