corn relish
(3 ratings)
This is definitely one of my favorite canning recipes. It has an excellent flavor and maintains it's freshness for several months. The picture of this recipe was from product canned 4 years ago. (It got lost in the boxes of other canned foods). It is the last we have. Will need to make a new batch this year. Goes well with picnics, light lunches, hot dogs, hamburgers, ect.
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(3 ratings)
yield
5 Pints
prep time
30 Min
cook time
1 Hr 20 Min
method
Canning/Preserving
Ingredients For corn relish
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6 cfresh sweet corn (9 or 10 ears)
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2 cchopped onions (2 onions)
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2 cchopped cabbage ( 1/2 head)
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1 mdgreen pepper, chopped
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1 cchopped celery
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1 jar(4 oz) pimento, chopped
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2 Tbspdry mustard
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2 Tbspall purpose flour
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1/4 to 1/2 tspturmeric
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3 cwhite vinegar
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1 csugar
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1 tspcelery seed
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1/2 tspmustard seed
How To Make corn relish
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1Cut corn from cobs with a sharp knife: combine corn with remaining vegetables in a large kettle. In a seperate mixing bowl, mix together mustard, flour, and turmeric.
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2Add 1/4 cup of vinegar to mustard mixture; stir to blend well. Add mustard mixture, remaining vinegar, sugar, and spices to vegetables, mixing well.
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3Bring vegetables to a boil, reduce heat and simmer, uncovered, 10 to 15 minutes until corn is tender. Return to full rolling boil for 1 minute.
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4Ladle into hot sterilized jars, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath 15 minutes. Makes 5 pints.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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