Corn Relish Recipe for Canning
Corn relish is a delicious way to use corn all season long, and this canning recipe will let you enjoy it year-round too!
Ingredients
- 4 cups fresh corn kernels about 6 ears
- 2 cups diced bell pepper green, red or mixed
- 2 cups diced onion sweet or regular
- 2 cups apple cider vinegar 5% acidity
- 1 cup diced cucumber unpeeled
- 1 cup sugar
- 2 Tbsp canning salt
- 3 cups diced seeded peeled tomatoes
Instructions
- If canning, prepare a water bath canner for a hot pack before starting. Also, prepare pint jars and rings.
- Bring all ingredients (except tomatoes) to a boil in a 6-quart stockpot or dutch oven. Simmer 10 minutes, stirring frequently.
- Add the tomatoes to the pot and cook an additional 5 minutes. (Be sure not to add the tomatoes at the beginning, they'll fall apart into sauce.)
- Ladle the corn relish into prepared canning jars, leaving 1/2 inch headspace. Debubble jars, wipe rims and apply 2 part canning lids to finger tight.
- If canning, use a jar lifter to load the jars into a water bath canner and process pint jars for 15 minutes (if below 1,000 feet in elevation, see altitude adjustments in notes for higher elevations). Turn off the heat and let the jars stand for an additional 5 minutes in the canner before removing them to cool on a towel on the counter.
- After 24 hours, check seals and store any unsealed jars in the refrigerator for immediate use. Properly canned and sealed jars can be stored in the pantry shelf and will keep 12-18 months.
Notes
Altitude Adjustments for Canning:
- 0 to 1,000 Feet elevation process pints for 15 minutes and quarts for 20 minutes.
- 1,001 to 3,000 feet elevation process pint jars for 20 minutes and quarts for 25 minutes.
- 3,001 to 6,000 feet elevation process pints for 25 minutes and quarts for 30 minutes.
Recipe Notes
The original recipe from the All New Ball Book of Canning includes 2 Tbsp of old bay seasoning, which gives this a New England clam bake flavor and makes it great for summer seafood. It's optional, but if you choose to use that in this recipe, reduce the salt to 1 Tbsp. I've omitted it, which I think makes this corn relish recipe a lot more versatile. Canning this corn relish is optional but does allow you to store it a room temperature on the pantry shelf. It can be made without canning and just stored in the refrigerator. It'll keep for several weeks in the refrigerator. If water bath canned, it'll keep for 12-18 months on the pantry shelf without losing quality. Refrigerate after opening.Other Corn Relish Recipes for Canning
There are only three tested, safe canning recipes for corn relish (at least that I can find in reputable canning books). My favorite version is above, but I'll also include the others so that you have all the options. The Ball Book of Home Preserving, which is just the "old" ball book of home canning happens to have both the other approved corn relish canning recipes. Both of these recipes also make 5 pints and are processed in a water bath canner for the same amount of time, with the same 1/2 inch headspace. Traditional Corn Relish, as they call it, has cabbage, onion, and red bell pepper along with quite a few different seasonings. The ingredients are as follows:- 9 cups corn kernels
- 3 cups finely chopped cabbage
- 1 cup finely chopped onion
- 1 cup finely chopped, seeded red bell pepper
- 4 cups white vinegar
- 3 cups sugar
- 1 cup water
- 2 Tbsp dry mustard
- 1 Tbsp celery seeds
- 1 Tbsp mustard Seeds
- 1 tbsp salt
- 1 tbsp ground turmeric
- 4 cups white vinegar
- 1 1/2 cups sugar
- 2 Tbsp salt
- 8 cups corn kernels
- 4 cups diced seeded bell peppers (red and green)
- 1 3/4 cups diced celery
- 1 cup finely chopped onion
- 2 Tbsp dry mustard
- 2 tsp celery seeds
- 2 tsp ground turmeric
- 1/4 cup water
- 2 Tbsp clearjel, cook type for canning