Corn Relish Recipe for Canning: A Burst of Flavor in Every Jar
Corn relish is a vibrant and versatile condiment that adds a touch of sweetness and tang to any meal. This recipe for canning corn relish allows you to capture the summery goodness of fresh corn, making it available all year round.
Ingredients:
- 8 cups of fresh sweet corn kernels (about 6 ears)
- 1 medium onion, finely chopped
- 1 bell pepper, finely chopped (choose your favorite color!)
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped sweet pickle relish
- 1/2 cup white vinegar
- 1/4 cup sugar
- 1 tablespoon salt
- 1 teaspoon celery seed
- 1/2 teaspoon mustard seed
Equipment:
- Large pot for boiling
- Colander
- Large bowl
- Canning jars and lids (sterilized)
- Jar lifter
- Canning funnel
- Water bath canner
- Ladle
- Measuring cups and spoons
Instructions:
Prepare the Corn:
- Shuck and remove silks from corn ears.
- Cut kernels from ears. You can use a knife or a corn cob cutter.
- Blanch the corn kernels: Bring a large pot of water to a boil. Add corn kernels and blanch for 3-4 minutes. Drain immediately in a colander and cool with cold water.
Prepare the Relish:
- Combine all ingredients (except corn) in a large bowl. Stir well to ensure the sugar and salt dissolve.
- Add blanched corn kernels to the bowl and stir gently.
- Bring the relish mixture to a boil in a large pot over medium heat. Reduce heat to a simmer and cook for 15 minutes, stirring occasionally.
Canning Process:
- Prepare your canning jars and lids: Wash jars and lids in hot, soapy water and sterilize them in boiling water for 10 minutes.
- Fill hot jars with relish: Use a canning funnel to fill sterilized jars with relish, leaving about 1/2 inch headspace.
- Wipe jar rims: Remove any excess relish from the rim of the jar with a clean cloth.
- Place lids and rings on jars: Screw the rings on tightly, but do not over tighten.
- Process in a water bath canner: Place jars in a water bath canner, ensuring they are submerged by at least 1 inch of water. Bring the water to a rolling boil. Process for 10 minutes for pints or 15 minutes for quarts.
- Remove jars from canner: After processing time is complete, carefully lift the jars out of the canner using a jar lifter and place them on a clean, dry towel.
- Cool completely: Let the jars cool completely at room temperature (about 12-24 hours). You should hear a "pop" as the lids seal.
Storage:
- Once the jars have cooled completely, check to make sure the lids are sealed.
- Store your jars in a cool, dark place for up to a year.
Enjoy your homemade corn relish! This relish is perfect on hot dogs, hamburgers, sandwiches, or even as a side dish.
Tips:
- For a spicier relish, add a few chopped jalapeño peppers.
- Feel free to experiment with different types of peppers and spices to create your own unique blend.
- Corn relish freezes well for up to 6 months.
Safety Reminder:
- Always follow proper canning guidelines to ensure safety and prevent foodborne illness.
- Use tested and reliable recipes.
- If you are unsure about any aspect of canning, consult a reputable source or a canning expert.
