With a Grateful Prayer and a Thankful Heart: Corn Relish

Monday, October 31, 2016

Corn Relish

Colorful corn relish is a lovely side for meat or poultry and a tasty salsa-like treat served with chips. Top your burgers and hotdogs for an added kick.

I missed the season for fresh corn so I substituted frozen.
 A combination of whole corn kernels, red and green bell peppers, celery and onions along with sugar, vinegar and some spices. 
I made a batch and jarred the corn relish for holiday gifts.

Corn Relish
Recipe source: Ball Kerr
PRINT RECIPE

Water Bath Canning Method
Yield about 6 (8 oz) half pints

Ingredients

2 cups white vinegar
2/3 cup sugar
1 Tbsp salt
4 cups cooked corn kernels (about 8 ears) or frozen
2 cups diced mixed red and green bell peppers (about 2 large)
3/4 cup diced celery (about 2 stalks)
1/2 cup finely chopped onion (about 1 small)
1 Tbsp dry mustard
1 tsp celery seeds
1 tsp ground turmeric

6 (8 oz) half pint glass preserving jars with lids and bands

DIRECTIONS

Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

Combine vinegar, sugar and salt in a large saucepan. Bring to a boil, stirring to dissolve sugar. Add corn, red and green peppers, celery, onion, mustard, celery seeds and turmeric. Reduce heat and simmer 15 minutes, stirring frequently.

Ladle hot relish into hot jars leaving 1/2 inch head space. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

Process jars for 15 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

6 comments:

Ann said...

It looks pretty tasty

Kristina said...

That's the recipe we use. I didn't have time to get any canned yet, since we had so many tomatoes this season. I'm still pulling out my garden, ha ha! The relish is good mixed into green beans too. Or mashed potatoes.

Debby Ray said...

Looks delicious...especially on one of those "SCOOPS" :)

SavoringTime in the Kitchen said...

I looks delicious and love all those bits of peppers and onions in it.

corners of my life said...

My favorite restaurant {the Glen Iris Inn} used to serve this and I have missed it. What a fun surprise to now have a recipe for it.

Carol Z said...

I love all types of relish. I'm on the lookout for fresh cranberries. It's time for cranberry pear relish.

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