Preparing and Canning Relishes
Pickled Corn Relish
- 10 cups fresh whole kernel corn (16 to 20 medium-size ears), or six 10-ounce packages of frozen
- 2-1/2 cups diced sweet red peppers
- 2-1/2 cups diced sweet green peppers
- 2-1/2 cups chopped celery
- 1-1/4 cups diced onions
- 1-3/4 cups sugar
- 5 cups vinegar (5 percent)
- 2-1/2 tbsp canning or pickling salt
- 2-1/2 tsp celery seed
- 2-1/2 tbsp dry mustard
- 1-1/4 tsp turmeric
Yield: About 9 pints
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Boil ears of corn 5 minutes. Dip in cold water. Cut whole kernels from cob or
use six 10-ounce frozen packages of corn. Combine peppers, celery, onions, sugar, vinegar,
salt, and celery seed in a saucepan. Bring to boil and simmer 5 minutes, stirring occasionally. Mix
mustard and turmeric in 1/2 cup of the simmered mixture. Add this mixture and corn to the hot
mixture. Simmer another 5 minutes. If desired, thicken mixture with flour paste (1/4 cup flour blended
in 1/4 cup water) and stir frequently. Fill jars with hot mixture, leaving 1/2-inch headspace.
Adjust lids and process according to the recommendations in Table 1.
|Table 1. Recommended
process time for Pickled Corn Relish in a boiling-water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
||Half-pints or Pints
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
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