Corn Relish for Canning
Preserve the vibrant flavors of summer with this irresistible Corn Relish for Canning! Packed with crisp kernels of fresh corn, sweet red and green bell peppers, crunchy celery, and a touch of tangy white onion, this relish is a perfect balance of bright, sweet, and savory. Infused with a zesty vinegar brine flavored by mustard seeds, turmeric, and celery seeds, this homemade condiment brings a pop of color and bold flavor to any dish. Perfect for slathering on burgers, tacos, or hot dogs, or pairing with grilled meats and charcuterie boards, this canning recipe is a must-have for pantry enthusiasts. With simple steps and ingredients, create a shelf-stable jar of sunshine that lasts all year long—ideal for gifting or elevating your everyday meals.
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Recipe Information
Ingredients
- 8 cups fresh corn kernels (cut from about 10 ears of corn)
- 2 cups red bell pepper, finely diced
- 1.5 cups green bell pepper, finely diced
- 1.5 cups celery, finely diced
- 1 cup white onion, finely diced
- 2.5 cups white vinegar
- 1.25 cups granulated sugar
- 2 tablespoons mustard seeds
- 1 teaspoon ground turmeric
- 1 teaspoon celery seeds
- 1 tablespoon kosher salt
- 1 cup water
Instructions
Prepare your canning equipment: Sterilize 6 pint-sized jars, lids, and bands in boiling water and keep them warm until ready to use.
In a large pot, bring a large amount of water to a boil. Add the corn kernels and blanch for 3-4 minutes. Drain and transfer the kernels to a large mixing bowl.
Add the diced red bell pepper, green bell pepper, celery, and onion to the bowl with the corn. Mix thoroughly to combine.
In a separate large pot, combine white vinegar, sugar, mustard seeds, turmeric, celery seeds, kosher salt, and water. Stir well and bring the mixture to a boil over medium heat.
Add the vegetable mixture to the vinegar solution, stir to combine, and return to a boil. Reduce the heat and let the mixture simmer for 10 minutes, stirring occasionally to prevent sticking.
Using a ladle, carefully transfer the hot relish into the pre-sterilized jars, leaving about 1/2 inch of headspace at the top. Remove any air bubbles by running a clean spatula or small knife around the inside of the jar.
Wipe the rims of the jars with a clean, damp paper towel to remove any residue. Place the lids on the jars and screw the bands on until fingertip-tight.
Process the jars in a boiling water canner for 15 minutes (adjust for altitude if necessary). Ensure the jars are fully submerged with at least 1 inch of water above the lids.
After processing, carefully remove the jars using a jar lifter and place them on a clean towel or cooling rack. Let them sit undisturbed for 12-24 hours.
Check the seals by pressing down on the lids. If the lids do not flex, the jars are sealed properly. Store sealed jars in a cool, dark place for up to one year. If a jar did not seal, refrigerate and consume within a few weeks.
Nutrition Facts
Calories |
2811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2365 mg | 103% | |
| Total Carbohydrate | 618.6 g | 225% | |
| Dietary Fiber | 66.1 g | 236% | |
| Total Sugars | 383.7 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 417 mg | 32% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 7252 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
