Canned Corn Relish

I recently saw this on a shirt on Etsy and I knew right away it had to be mine. I eat local, because I can.

Coming into my 4th or so year of canning I have been trying to broaden my canning skills and decided to buy the Ball "Complete Book of Home Preserving" Cookbook. Basically the canning bible. I swear every time I look through it I find an something new I want to try that I can't believe I didn't notice before. I mean the book is about 2 1/2 inches thick.

A few weeks ago, I had a surplus of corn on the cob. This corn came from Wilferts Farm in Manitowoc and I don't know why, but they have always had the best corn and continue to not disappoint. I decided to look though my preserving book and see how I can turn this corn into something I can enjoy for a while. I found a recipe for corn relish and decided to go with that.

Corn Relish
Recipe has been copied from the freshpreserving.com, the official Ball Jar website. Because I have been told by the professionals that to keep the preserving safe, recipes should not be tweaked, this must be followed exactly as written.

2 cups white vinegar

2/3 cup sugar

1 Tbsp salt

4 cups cooked corn kernels (about 8 ears)

2 cups diced mixed red and green bell peppers (about 2 large)

3/4 cup diced celery (about 2 stalks)

1/2 cup finely chopped onion (about 1 small)

1 Tbsp dry mustard

1 tsp celery seeds

1 tsp ground turmeric

6 (8 oz) half pint glass preserving jars with lids and bands

 

PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

 

COMBINE vinegar, sugar and salt in a large saucepan. Bring to a boil, stirring to dissolve sugar. Add corn, red and green peppers, celery, onion, mustard, celery seeds and turmeric. Reduce heat and simmer 15 minutes, stirring frequently.

 

LADLE hot relish into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

 

PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

 

This was a pretty short process too. Sometimes my canning endeavors can occupy the entire day, but this was something I could knock out in an hour or two. The book and website suggest to use the corn relish on hot dogs or hamburgers. I just eat is straight up as a side dish and was quite happy with the flavor.