Corn Relish

I had all of the ingredients for this growing in my garden, so I decided to try making corn relish. Remember, since it’s a pickled item, it can be safety processed in a water bath canner (unlike regular corn). This recipe makes about 6 pints.

Procedure

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions. 1. Chop all veggies and combine all ingredients in a large pot. Mix well. 2. Bring to a boil, and then simmer for 20 minutes. Stir occasionally.

Ingredients

• 2 quarts cooked corn (fresh off the cob is best) • 1 quart chopped cabbage • 1 cup chopped onion • 2 cups chopped red or green peppers • 1 1/2 cups sugar • 2 Tbsp. dry mustard • 1 Tbsp. celery seed • 1 Tbsp. canning salt • 1 Tbsp. turmeric • 1 quart vinegar • 1 cup water

Supplies

• Water bath canner • Canning jars, seals, and rings • Large pot • Canning funnel, lid lifter, and jar lifter

• Ladle and bubble tool 3. Pack into jar, leaving 1/4” headspace. 4. Remove air bubbles, wipe rim clean, and place seal and ring. 5. Place jar in the warm canner and proceed to fill all jars 6. Process according to chart below.

Processing Times for Water Bath Canner (Hot Pack)

Altitude

0-1,000 ft 1,001-3,000 ft 3,001-6,000 ft Above 6,000 ft

Pints

15 minutes 20 minutes 25 minutes 30 minutes

SHARON’S TIPS FOR CORN RELISH

Corn relish is not something I’ve even used before, but it is so pretty I wanted to give it a try. After chopping the vegetables, you’ll basically just combine all ingredients boil and fill your jars.

Be Careful…

Try not to spill the brine. I know it is practically impossible, but there is an important reason! I’ve been careless in the past, and my counter ended up with yellow blotches all over it. This is caused by either the dry mustard or the turmeric—whichever one, it doesn’t really matter. All I know is, it doesn’t really add to the look of my kitchen. The stain does wear off after a while, so no worries if you do spill.

Optional Ingredient Adjustment

Many corn relish recipes I’ve seen include celery. I liked this recipe with cabbage. If you like celery, eliminate the cabbage and substitute celery and add one clove of minced or finely chopped garlic.

The total amount of peppers is 2 cups. Red is suggested for at least part of that because of the color factor, but use what you have. You can even use all red if you’d like. If you like spicy, add a little hot pepper in the mix. Just stay in the 2 cup quantity.

Adapted from Resource:

Ball Blue Book Guide to Preserving.