How to Can Corn Relish | Weird but SO GOOD!

Straight from grandma’s table to your kitchen, this corn relish is a sweet and sour balance that is something unique. While this may not be a recipe you've tried before, with sweet corn, bell pepper, and spices, it's a relish that you're sure to love!

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USDA Canning Guide (see page 6-28): https://nchfp.uga.edu/publications/us...

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Skip ahead:

00:00 Intro
00:39 Preparing the cabbage and corn
01:47 Preparing the onion and peppers
03:54 Adding the remaining ingredients
05:57 Cooking the mixture
06:20 Adding the Clear Jel mixture
08:33 Adding the mixture to the jars
10:35 Processing the jars
11:40 Finishing up the jars
13:23 Tasting the corn relish

INGREDIENTS

- 5 cups shredded cabbage
- 14 cups sweet corn, cooked, cut off and measured
- 2 cups diced onion
- 1 cup diced red bell pepper
- 1 cup diced green bell pepper
- 1 tbsp ground mustard
- 2 tsp turmeric
- 1 1/2 tbsp kosher salt
- 1 cup sugar
- 4 1/2 cups white distilled vinegar (5%)
- 3 tbsp Clear Jel

INSTRUCTIONS

- Have pint jars sterilized and waiting with prepared lids and rings.

- In a large 8-quart stock pot, combine the cabbage, sweet corn, onion, bell peppers, ground mustard, turmeric, kosher salt, sugar, and vinegar. Stir to combine and bring to a boil over medium heat.

- Once boiling, keep stirring occasionally. Then reduce the heat to keep a low boil. Cook at a low boil for 30 minutes.

- Once the corn relish is cooked, whisk together 3 tbsp water with the Clear Jel until smooth. Remove the corn relish from the heat. While stirring the corn relish, drizzle in the Clear Jel and water mixture until fully incorporated. Return the corn relish to the heat and bring it to a simmer for 2 minutes, or until the corn relish is bubbling throughout the mixture and slightly thickened. Note: the relish will not be overly thick from the Clear Jel, but just slightly tighter.

- Distribute the corn relish into the prepared 10 pint jars. Fill the jars leaving ½-inch of headspace at the top of the jars. Wipe the rims clean and fit with lids and rings. Place in a boiling water bath canner, ensuring the jars are covered with water. Bring to a boil and process for 15 minutes.

- Once finished, remove the jars from the canner, and set them aside for 24 hours. When ready to consume, store opened jars in the refrigerator.

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