Sweet Corn Relish for Canning
This corn relish makes a great gift, or contribution to a backyard BBQ party. It’s also a great way to stretch the life of summer’s fresh produce… and my husband puts this on EVERYTHING. In his words, this relish “adds a delicious sweet crunch to ANYTHING”.
Servings: 160 - 5 Quarts
Calories: 22kcal
Equipment
- Clean, sterilized canning jars and rings
- New, never-used, sterilized canning lids
- Jar Lifter, Canning Funnel
- LARGE pot to process them in
Ingredients
- 24 Ears Fresh Corn Husks removed
- 4 Large Green Bell Peppers Chopped
- 2 Large Onions Chopped
- 2-3 Large Tomatoes Chopped
- 4-4 Celery Ribs Chopped
- 2 Jalapenos Chopped, ribs and seeds removed if desired
- 1 ½ Cups Granulated Sugar
- ¼ Cup Salt
- 2 teaspoon Turmeric
- 1 tablespoon Celery Seed
- 2 teaspoon Dry Mustard
- 5 cups Vinegar
Instructions
- Use a sharp knife to remove kernels from the cobs, place kernels in a large pot. Add peppers, onions, tomatoes, celery, and jalapeños.
- In a medium bowl, mix together sugar, salt, turmeric, celery seed, and dry mustard. Add mixture to the pot, and stir well before adding the vinegar.
- Heat to a boil, then reduce heat and simmer for about 40 minutes.
- Ladle into hot, sterilized canning jars. Affix sterilized lids and rims, and process in a hot water bath for 15 minutes. (Add 5 minutes for altitudes above 1,000 feet; add 10 minutes for altitudes over 6,000 feet.) Allow to cool overnight.
- Check all lids for a proper seal: they should have sucked down into a vacuum seal as the jars cooled. Store properly sealed jars for later use; refrigerate any that did not seal for use in the coming weeks.
Nutrition
Calories: 22kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 179mg | Potassium: 49mg | Fiber: 1g | Sugar: 3g | Vitamin A: 51IU | Vitamin C: 4mg | Calcium: 2mg | Iron: 1mg