Corn Relish

1. Place the corn kernels, capsicum and onion in a large bowl. Stir through the salt and allow to stand for 2 hours. Strain the vegetables and rinse thoroughly.
2. Place the vegetables into a large pot with the vinegar, sugar, mustard powder and turmeric. Bring to the boil and cook for 45 minutes. Combine the cornflour with 2 tablespoons of water and stir until there are no lumps. Pour into the bubbling corn mixture and stir quickly. Allow to boil for 5 more minutes, stirring continuously.
3. Pour the mixture into hot sterilised jars. Seal tightly, label and date.

Note: To sterilise clean jars, place them in the oven at 100ºC for at least 10 minutes. Boil the lids in a pot on the stove top, removing them with tongs and drain them briefly on a clean tea towel just before sealing the jars. Put the corn relish into the hot jars and cap them immediately. When preserved in this way the relish will keep for 1 year unopened in the cupboard, then 3 months in the fridge after opening.