Canning Corn Relish

We've been busy spending three whole afternoons freezing corn...and I'm glad to say we've finally gotten enough freezer corn to fill everyone's freezers...but there is still a LOT of corn left in David's big sweet corn patch! I decided that since my stash of corn relish is running low (didn't make any last year), I better take advantage of all that corn and fill my pantry! This corn relish is super simple and it is so delicious (my sweet sister in law Lisa gave me the recipe...so this recipe also has special sentimental value to me). This corn relish is delicious on hamburgers and hot dogs, and Lisa reccomended pouring a jar over a brick of cream cheese and eating it with crackers :)

Here is the recipe for Corn Relish:

16-20 fresh ears of corn

3 cups chopped celery

1 1/2 cups chopped red sweet pepper

1 1/2 cups chopped  green sweet pepper

1 cup chopped onion

2 1/2 cups vinegar

1 3/4 cups sugar

4 tsp. dry mustard

2 tsp. pickling salt

2 tsp. celery seeds

1 tsp. ground turmeric

3 Tbs. cornstarch

1. Remove husks and silks from corn, cut corn from cobs. Measure 8-10 cups corn and place in a large pot.

2. Add chopped vinegar, celery, peppers, and onions. Simmer over medium heat about 10 minutes until corn and veggies are tender. Stir in sugar, mustard, pickling salt, celery seeds and turmeric. The mixture should be partially soupy...if it looks really dry, add a little water. Bring to a boil and boil gently for five minutes, stirring occasionally.

3. Stir together cornstarch with 3 Tbs. water until smooth. Add to corn mixture. Cook and stir until slightly thickened and bubble, cook and stir two more minutes.

4. Ladle hot relish into prepared jars, leaving 1/2" headspace. Wipe jar rims and top with lids and bands. Pricess in a boiling hot water bath for 15 minutes, starting the timer when the water begins to boil.

Comments

[Andrea]

Hi,
Lori had a question, whereby she thought that "corn had to be pressure canned, not water bath canned.." and I'd like to try to answer that question. Just today I bought a pressure canner and cooker. On the box it says, "The only method recommended safe for low-acid foods by the U.S. Department of Agriculture." And then it goes on to say, "Doubles as a boiling water canner for fruits, jams, jellies, pickles, and salsa." Since this recipe is like a corn salsa, maybe a water bath is just fine. This recipe looks really good and I'm going to try it this coming weekend. Currently, there are many ears of corn at the farmer's market.

[Bea]

This is really good on a chili dog!!!

[Shanna]

You can put corn relish on tacos it awesome on chicken tacos. Salad or just scoop it on son chips. I will try this recipe sounds good ! And I store my canned goods in the basement or a cabinet out of light and heat or extreme cold. Usually you can keep properly canned food for 1 year. I try not to exceed that. But I know people who do and they are still alive but I don't recommend it neither does the health departments.

[Betty mc caffrey]

How long can this be stored? For instance can I give out at Xmas? Where do I store the jars?

[Lori]

If you are using a pressure canner, do you still have to cook it on the stove first? How long in a pressure canner? I thought corn had to be pressure canned, not water bath canned....am I wrong?

[Nana]

I loved the recipe and seeing the older canisters in the back ground. I found some that were exactly like my grandmothers and I am 64. I use them to store things in. I also use my antiques and find them useful.
Love to can myself. Do not live on a farm, but we help out at a small farm in our area of AZ. You would most likely call it a very large garden, but in high dessert mountains of AZ it is called a farm. We grow in green houses and a few small fields.

[Eva]

You can use flour or cornstarch as long as you water bath it, you need to heat it for at least 15 minutes for pints, and 25 for quarts in a boiling water bath, its been done for years, but if you don't want to use it the relish will be more like pickled veggies with only the vinegar. The obvious thing is that you use care when opening a jar, if its not looking right, don't use it. Don't leave it on the counter, and be really careful when making it!

[Anna]

I thought you weren't supposed to use cornstarch when canning?

[Sarah R.]

About how many quarts would you say this recipe yields? I'm ready to make some now with leftover corn from putting up last night. :)

[Della Lopez]

My kids will surely love this one. We will try this at home. Thank you!

[Tauna]

This looks delicious!!!!

[Jennifer Newton]

What do you use corn relish on? And I would love to see where you store all of your canned goods also?! Love your blog!

[Misty C]

What do you use corn relish on? Do you water bath on your flat cook top?

[Joyfulhomemaker]

I'd love to see where you store all your canned goods..please

[Dayami]

Lovely!!! Thank you for the very special recipe.