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–+ servings

Traditional Corn Relish

Sweet-and-tangy corn relish with cabbage, red bell pepper, and onion, simmered in a mustard-turmeric brine and water bath canned for the pantry. Makes 5 pints.
Prep Time:25 minutes
Cook Time:25 minutes
Process Time:15 minutes
Total Time:1 hour 5 minutes

Equipment

  • water bath canner with rack
  • 5 pint canning jars with new lids and rings
  • large stainless steel pot
  • Jar lifter
  • Canning funnel
  • Slotted spoon
  • Ladle
  • Nonmetallic bubble remover or chopstick

Ingredients

  • 9 cups frozen corn kernels see notes for fresh ears of corn
  • 3 cups finely chopped cabbage
  • 1 cup chopped, seeded red bell pepper
  • 1 cup finely chopped onions
  • 3 cups granulated sugar
  • 4 cups white vinegar 5% acidity
  • 1 cup water
  • 2 tablespoons dry mustard powder
  • 1 tablespoon canning salt
  • 1 tablespoon mustard seeds
  • 1 tablespoon ground turmeric

Instructions

Cook the relish

  • Combine the ingredients. In a large stainless steel pot, combine the corn, cabbage, red bell pepper, onion, sugar, vinegar, water, dry mustard powder, canning salt, mustard seeds, and turmeric.
  • Bring to a boil. Stirring to prevent sticking, bring the mixture to a boil over medium heat.
  • Simmer until tender-crisp. Reduce the heat to medium-low and boil gently, stirring occasionally, for about 25 minutes, until the liquid has reduced and the vegetables are tender-crisp.

Prepare the jars

  • Wash the jars. While the relish cooks, wash the jars, lids, and rings in hot soapy water. Set the lids and rings aside.
  • Heat the jars. Place the clean jars in the water bath canner, cover them completely with water, and bring to a simmer over medium heat. Do not boil.

Fill the jars

  • Pack in the solids. Remove the jars from the canner. Using a slotted spoon, fill each jar with the corn mixture, leaving a generous 1-inch headspace.
  • Ladle in the liquid. Ladle the hot liquid into each jar, leaving a ½ inch headspace.
  • Remove air bubbles. Slide a chopstick or other nonmetallic utensil into each jar to release air bubbles, adding more liquid as needed to maintain a ½ inch headspace.
  • Attach the lids. Wipe the rims with a clean, damp cloth, then attach the lids and rings. Tighten to fingertip tight.

Process, cool & store

  • Process the jars. Return the jars to the canner with at least 1 inch of water above the tops. Bring to a boil over medium-high heat and process half-pint or pint jars for 15 minutes.
  • Rest in the canner. Remove the canner from the heat, remove the lid, and let the jars sit in the hot water for 5 minutes.
  • Cool completely. Remove the jars to a heat-safe area and let them cool undisturbed for 12 to 24 hours.
  • Check the seals. Check the lids for a proper seal, remove the bands, and store the jars in a cool, dark place for 12 to 18 months. Refrigerate any unsealed jars and use within 2 weeks.

Notes

For fresh corn, use about 18 medium ears to get 9 cups of kernels: husk them, blanch for 5 minutes, cool in an ice water bath, then cut off the kernels and proceed as written. If using frozen corn, thaw and drain it first. Use white vinegar with 5% acidity and do not reduce the vinegar or sugar — this is a tested canning recipe. At altitudes above 1,000 feet, extend the processing time per USDA guidelines.

Nutrition

Calories: 103kcal | Carbohydrates: 23g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 177mg | Potassium: 108mg | Fiber: 1g | Sugar: 17g | Vitamin A: 213IU | Vitamin C: 9mg | Calcium: 8mg | Iron: 0.4mg
Servings: 40 servings
Calories: 103kcal
Author: Katie Shaw