Easy Corn Relish Recipe

Option to Make a Batch and Can

Canning jars with lids, canner or pot in a kitchen setting

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)!

corn relish in jarThis 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.

Ingredients

  • 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

Directions

  • Mix vinegar, Stevia and salt in saucepan. As it begins to boil, stir until Stevia is dissolved.corn relish mix
  • 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.

 

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