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Sweet Corn Relish

 
Cuisine Canning
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6 half pint jars
Author Jennifer Morrisey

Ingredients

  • 2 cups white vinegar
  • 2/3 cup sugar
  • 1 Tbsp salt
  • 4 cups corn kernels about 8 ears
  • 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

Instructions

  • 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 headspace. 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.

Notes

Keep the jars stored in a cool dark place. They’ll keep for at least a year. Once opened, store in the fridge for up to two months.