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.
Recipe source: Ball KerrPRINT RECIPE
Water Bath Canning Method
Yield about 6 (8 oz) half pints
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
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.