Option to Make a Batch and Can
I have come to love canning. At first I thought it was old fashioned and time consuming. Then I planted a vegetable garden. Wow was I overwhelmed with food! I went out in early August and purchased a pressure canner with all the extras (lucky for me that was a great time because everything was on sale!)
Now I not only do canning in fall, I can all year round. When I find a good buy on fruits and vegetables, that compare greatly with fresh garden types, I buy in bulk and can it. I am particular in where I buy my vegetables, and when I get a local farmer giving a good deal on a Sunday Farmers Market, right before they close, I am ecstatic.
Corn relish is a favorite for my family and now have converted many friends to this recipe (or I give them as gifts)!
This recipe will need a water bath canner. Most pressure canners may also be used as a water bath canner. Check the instructions for your model. It will fill six ½ pint mason jars.
- 2 cups white vinegar
- 1/3 cup Stevia
- 1 Tablespoon salt
- 4 cups cooked corn – off the cob
- 1cup chopped green bell peppers
- 1 cup chopped red bell peppers
- 3/4 cup chopped celery
- 1/2 cup chopped onion – can mince if desired
- 1 Tablespoon dry mustard
- 1 teaspoon celery seeds
- 1 teaspoon ground turmeric
- Mix vinegar, Stevia and salt in saucepan. As it begins to boil, stir until Stevia is dissolved.
- Add corn, peppers, onion, celery, dry mustard, celery seeds and turmeric.
- Stir to combine
- Turn heat to low and simmer 15 minutes, stirring frequently
- Once done, scoop hot relish into hot jars, with ½ inch headspace.
- Remove air bubbles.
- Clean rims
- Put lid and bands on jars, being sure not to tighten
- Put jars into boiling water canner for 15 minutes.
- Remove jars to racks and let cool.
- Lids should seal within 24 hours (mine start popping within 30 minutes)
If you’ve never canned before, this is a great starter recipe. Check out my easy instructions and another simple recipe in my archives.