Homemade Corn Relish
Rated 4.6 stars by 16 users
Category
Canning Vegetables
Prep Time
10 minutes
Cook Time
25 minutes
Author:
Aman
Processing method: Water Bathing
Processing time: Pints for 5 minutes, Quarts for 10 minutes (based on altitude)
- 1,001- 3,000 ft. - add 5 minutes
- 3,001- 6,000 ft. - add 10 minutes
- 6,001- 8,000 ft. - add 15 minutes
- 8,001-10,000 ft. - add 20 minutes
Ingredients
- Denali Lids
- Denali Rings
- Jars
- 18 ears of sweet corn on the cob
- 2 cups diced red bell pepper
- 1 ½ cups diced green bell pepper
- ½ cup minced fresh jalapeno
- ¼ cup minced garlic
- 2 tablespoons coarse Kosher salt
- 4 cups cider vinegar
- 4 teaspoons dried mustard powder
- 1 cup water
- ⅔ cup light brown sugar
Directions
Start by prepping your jars, and lids.
Cut the corn from the cobs. Scrape the cobs with a large spoon to remove remaining juices.
In a large saucepan, stir all of the ingredients together and bring the mixture to a boil, stirring occasionally. When it reaches a boil, reduce the heat to medium low and simmer for 20 minutes.
Ladle the relish into hot sterilized jars, remove air bubbles and wipe the rims clean. Seal with Denali lids fingertip tight.
Place the filled jars in the water bath. The water should be 1-2 inches above the top of the jars once all of them have been added. Bring the water to a rolling boil then start a timer for 15 minutes. After processing remove your jars with a jar lifter and place the jars on a towel or padded surface to allow them to cool. You should hear a snap or ding as they are cooling when the lid's seal is formed. Test the seal and store away till you're ready to eat!
Recipe Note
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Source: Daring Gourmet & Foodie With Family
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