How to Can Corn Relish
Straight from grandma’s table to your kitchen, this corn relish is a sweet and sour balance that is something unique. While this may not be a recipe you've tried before, with sweet corn, bell pepper, and spices, it's a relish that you're sure to love!
Servings 10 pint jars
Calories 10kcal
Ingredients
- 5 cups shredded cabbage
- 14 cups sweet corn cooked, cut off and measured
- 2 cups diced onion
- 1 cup diced red bell pepper
- 1 cup diced green bell pepper
- 1 tbsp ground mustard
- 2 tsp turmeric
- 1 ½ tbsp kosher salt
- 1 cup sugar
- 4 ½ cups white distilled vinegar (5%)
- 3 tbsp Clear Jel
Instructions
- Have pint jars sterilized and waiting with prepared lids and rings.
- In a large 8-quart stock pot, combine the cabbage, sweet corn, onion, bell peppers, ground mustard, turmeric, kosher salt, sugar, and vinegar. Stir to combine and bring to a boil over medium heat.
- Once boiling, keep stirring occasionally. Then reduce the heat to keep a low boil. Cook at a low boil for 30 minutes.
- Once the corn relish is cooked, whisk together 3 tbsp water with the Clear Jel until smooth. Remove the corn relish from the heat. While stirring the corn relish, drizzle in the Clear Jel and water mixture until fully incorporated. Return the corn relish to the heat and bring it to a simmer for 2 minutes, or until the corn relish is bubbling throughout the mixture and slightly thickened. Note: the relish will not be overly thick from the Clear Jel, but just slightly tighter.
- Distribute the corn relish into the prepared 10 pint jars. Fill the jars leaving ½-inch of headspace at the top of the jars. Wipe the rims clean and fit with lids and rings. Place in a boiling water bath canner, making sure the jars are covered with water. Bring to a boil and process for 15 minutes.
- Once finished, remove the jars from the canner, and set them aside for 24 hours. When ready to consume, store opened jars in the refrigerator.
Video
Notes
- If you do not have a food processor, don’t fear. A food grinder can be used in place of the processor, or everything can be chopped up by hand. You just want to ensure the vegetables are chopped into very small pieces so that the resulting texture of the corn relish will be correct.
- When adding in the Clear Jel, make sure to do this off of the heat. If you add Clear Jel while the mixture is on heat, it can tend to clump up, creating pockets of the thickener, which is undesirable. You want the entire mixture to be thickened with the Clear Jel.
- When filling the jars, make sure to reserve 1/2 inch of headspace at the top of each jar. If you accidentally fill a jar too full, simply remove any of the excess so that the 1/2 inch is reserved.
- When canning, make sure to use a rack on the bottom of the heavy-bottom kettle filled with water. If the glass jars are placed directly on the bottom of the kettle, they could burst with heat. The rack circumvents this, mitigating some of the heat from the stovetop.
- After 24 hours, the rings can be removed from the jars. To be economical, I reuse my rings, which allows me to limit the cost of canning. If you prefer to leave the rings on, that works. Simply remove the ring to ensure that the lid actually sealed and that the ring is not creating a false seal, which would be unsafe.
- If you discover that any of your jars did not seal, simply place them in your refrigerator and consume them as though you just opened them.
Nutrition
Serving: 1tbsp | Calories: 10kcal