Homestyle Corn Relish - Canned
Preserve the taste of summer with this delicious and versatile corn relish! It’s a perfect canning recipe for beginners.
Servings: 64 servings (About 8 cups)
Calories: 18kcal
Ingredients
- 8 ears of corn kernels only
- 1 ½ cups diced bell peppers green, yellow, red, etc.
- ½ cup diced celery
- 3 cups shredded cabbage
- 2 cloves garlic minced
- ½ cup diced onion
- 1 ½ tablespoons dry mustard
- 1 teaspoon celery seeds
- 1 teaspoon turmeric
- 1 ½ teaspoons kosher salt
- 1 ½ teaspoons black pepper
- 3 tablespoons honey
- 2 cups vinegar
- ½ cup water
Instructions
- Wash and sterilize jars, rings, lids and all utensils. Prepare a water bath canner by filling a large pot with water and bringing it to a simmer.
- To make the corn relish, combine all ingredients in a large stock pot. Bring to a boil, reduce the heat, and simmer for 20 minutes.
- Ladle the hot relish into sterilized half-pint jars. Wipe the tops of the jars using a clean towel. Put on the lids and rings and tighten by hand.
- Process the jars in the prepared water bath for 20 minutes. Remove the jars from the bath and let them cool at room temperature. As the jars cool, check the seals by pressing down on top of the lids. If they still “pop,” they are not preserved and need to be refrigerated and used within the next few days. If they don’t move, they can be labeled and stored in a cool, dark pantry.
Nutrition
Serving: 2tablespoons | Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Sodium: 58mg | Potassium: 51mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 137IU | Vitamin C: 7mg | Calcium: 4mg | Iron: 0.1mg
