Rosy Corn Relish - cooking recipe

Ingredients

10 cups cabbage, cut up fine
10 cups corn (about 24 ears, cut off cobb)
10 cups ripe tomatoes, cut up fine (skinned)
6 sweet bell peppers (any color)
3 tablespoons flour
3 cups sugar
1 quart cider vinegar (white may be substituted)
3 tablespoons canning salt
4 large onions, chopped

Preparation

Put all ingredients into large kettle (with heavy bottom)stir well, cook for 30 minutes, stir often.
Prepare jars for canning in a water bath. Place into pint jars, seal and process in a water bath for 15 minutes. Allow 5 extra minutes for each 1,000 feet above 2,000ft.
Let sit for 2 weeks to allow flavors to marry.
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