Corn Relish
Corn Relish
Prep Time: 
12hours
Cook Time: 
15minutes
Corn Relish
Prep Time: 
12hours
Cook Time: 
15minutes
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Ingredients
1750 ml fresh whole kernel corn (16 ears - or four 285 g/10 oz packages of frozen corn)
 
250 ml sweet red peppers (diced - about 2 small)
 
420 ml sweet green peppers (diced - about 3 small)
 
420 ml celery (chopped)
 
250 ml onion (chopped - about 1 medium)
 
310 ml sugar
 
875 ml vinegar (5%)
 
25 ml Windsor® Coarse Pickling Salt
 
8 ml celery seed
 
8 ml dry mustard powder
 
5 ml tumeric
 

 

Preparation
  1. To make corn relish with fresh corn: Boil ears of corn 5 minutes.
  2. Dip in cold water. Cut whole kernels from cob.
  3. In a large saucepan, combine red and green peppers, celery, onions, sugar, vinegar, salt, and celery seed.
Cooking
  1. Bring to a boil and simmer 5 minutes, stirring occasionally.
  2. Mix mustard and turmeric in 125 mL (1/2 cup) of the simmered mixture. Add this mixture and corn to hot mixture.
  3. Simmer 5 minutes.
  4. If desired, thicken mixture with 45 mL (3 tbsp) flour blended in 45 mL (3 tbsp) cold water; stir until thickened.
  5. Fill clean, hot jars with relish, leaving 1.27 cm (1/2 inch) headspace.
  6. Remove air bubbles using a non-metal spatula. Wipe rims of jars and adjust lids.
  7. Process in a boiling water bath for 15 minutes.

Servings: 6 pints

NOTE: Processing time is for under 300 m (1,000 ft). For altitudes 300 – 1,830 m (1,000-6,000 ft), process 20 minutes; above 1,830 m (6,000 ft), process for 25 minutes.

Ingredients
1750 ml fresh whole kernel corn (16 ears - or four 285 g/10 oz packages of frozen corn)
 
250 ml sweet red peppers (diced - about 2 small)
 
420 ml sweet green peppers (diced - about 3 small)
 
420 ml celery (chopped)
 
250 ml onion (chopped - about 1 medium)
 
310 ml sugar
 
875 ml vinegar (5%)
 
25 ml Windsor® Coarse Pickling Salt
 
8 ml celery seed
 
8 ml dry mustard powder
 
5 ml tumeric
 

 

Preparation
  1. To make corn relish with fresh corn: Boil ears of corn 5 minutes.
  2. Dip in cold water. Cut whole kernels from cob.
  3. In a large saucepan, combine red and green peppers, celery, onions, sugar, vinegar, salt, and celery seed.
Cooking
  1. Bring to a boil and simmer 5 minutes, stirring occasionally.
  2. Mix mustard and turmeric in 125 mL (1/2 cup) of the simmered mixture. Add this mixture and corn to hot mixture.
  3. Simmer 5 minutes.
  4. If desired, thicken mixture with 45 mL (3 tbsp) flour blended in 45 mL (3 tbsp) cold water; stir until thickened.
  5. Fill clean, hot jars with relish, leaving 1.27 cm (1/2 inch) headspace.
  6. Remove air bubbles using a non-metal spatula. Wipe rims of jars and adjust lids.
  7. Process in a boiling water bath for 15 minutes.

Servings: 6 pints

NOTE: Processing time is for under 300 m (1,000 ft). For altitudes 300 – 1,830 m (1,000-6,000 ft), process 20 minutes; above 1,830 m (6,000 ft), process for 25 minutes.

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