Sweet N Hot Corn Relish For Canning Recipe 415

HOMEMADE SWEET CORN RELISH

Homemade Sweet Corn Relish image

Enjoy this delicious and versatile relish on hamburgers, hot dogs, sandwiches, fish, served with roasted chicken, in a cheese omelet, pasta or tuna salad, sprinkled over tacos or in burritos, or mix it with black beans/tomatoes/onions/cilantro for a summer salad (just for example)!

Provided by Kimberly Killebrew

Time 35m

Number Of Ingredients 10

Ingredients

10 fresh ears of sweet yellow corn (husks and silk removed, slice kernels off the cob with a sharp knife)
2 large red bell peppers (, cored, and finely chopped)
2 large green bell peppers (, cored and finely chopped)
8 ribs celery (, finely chopped)
1 large yellow or sweet onion (, finely chopped)
4 cups apple cider vinegar
2 cups sugar
1 tablespoon ground mustard
3 teaspoons salt
4 whole allspice berries

Steps:

Combine all the ingredients in a pot and bring to a boil, stirring until the sugar is dissolved. Reduce the heat to medium and simmer uncovered for about 20 minutes until the vegetables are tender.
Ladle the relish into hot sterilized jars and seal with lids. Process the jars in a water bath for 10 minutes.
Keep stored in a dark, cool place. Will keep at least one year. Once opened, store in the fridge for up to two months.Makes approximately 8 pints
Note: Wait a week or two before eating the relish to allow time for the vinegar to mellow out.

SWEET CORN RELISH

Sweet Corn Relish image

Corn relish, a southern condiment and dip, has more sweetness and more bite than coleslaw. Spoon it onto a burger or scoop it up with blue corn chips.

Provided by Greg Lofts

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 35m

Yield 1 quart

Number Of Ingredients 10

Ingredients

3 ears corn, husks and silks removed
Kosher salt
2/3 up white-wine vinegar, plus more if needed
1/4 cup light-brown sugar
2 teaspoons mustard seeds
2 teaspoons coriander seeds
1/2 cup diced sweet onion, such as Vidalia
2 celery stalks, diced (2/3 cup)
1 red bell pepper, ribs and seeds removed, diced (2/3 cup)
1 jalapeño or serrano pepper (ribs and seeds removed for less heat, if desired), minced

Steps:

Cook corn in a large pot of generously salted boiling water until crisp-tender, about 2 minutes. Drain; let cool completely. Strip kernels from cobs with a sharp knife.
Meanwhile, combine vinegar, 1/3 cup water, brown sugar, mustard and coriander seeds, and 1 teaspoon salt in a saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Stir in onion, celery, and bell pepper. Reduce heat to medium-low; simmer until vegetables are crisp-tender, about 5 minutes. Stir in corn kernels and jalapeño; simmer 1 minute more. Carefully transfer mixture to a 4-cup-capacity or two 2-cup-capacity jars. Top with more vinegar, if necessary. (Liquid should fully submerge corn mixture and reach about 1/2 inch from top.) Let cool completely, then cover and refrigerate until ready to use, up to 1 month or can with our helpful instructions.

SWEET 'N HOT CORN RELISH (FOR CANNING) RECIPE - (4.1/5)

Sweet 'n Hot Corn Relish (For Canning) Recipe - (4.1/5) image

Provided by cwyorkiex3

Number Of Ingredients 10

Ingredients

9 cups corn kernels, fresh or frozen thawed
2 pounds sweet onions, chopped
2 cups chopped red and green bell pepper
1 cup finely chopped hot peppers, such as Hungarian red wax, jalapenos, etc.
3 cups cider vinegar (at least 5% acidity)
1 1/2 cups granulated sugar
1 tablespoon canning salt or kosher salt
2 teaspoons dry mustard
1 teaspoon celery seed
1 teaspoon turmeric

Steps:

Prepare the jars and lids. Fill a boiling water canner about halfway with water. Add the jars and bring to a boil. Reduce heat to low and keep jars hot. Scald the lids and keep in the very hot -- not boiling --water. In a large kettle combine corn, onions, bell peppers, hot peppers, vinegar, sugar, salt, mustard, celery seed, and turmeric. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 15 minutes. Spoon the relish into the hot jars and wipe rims and jar threads with a damp paper towel. Using a jar lid magnet or tongs, fit the jars with lids and screw on rings tightly. Place on a rack in the canner and lower into the water. Bring back to the boil, cover, and boil gently for 15 minutes. Makes 6 to 7 1-pint jars.

CORN RELISH FOR CANNING

Corn Relish for canning image

A good way to get rid of surplus corn or a really good corn deal-good with brats, dogs, and burgers.

Provided by Diana Adcock

Categories Corn

Time 54m

Yield 6 Pints

Number Of Ingredients 12

Ingredients

22 ears corn
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 1/4 cups chopped celery
3/4 cup chopped onion
1 1/2 cups sugar
2 1/2 cups distilled white vinegar
2 cups water
1 teaspoon salt
1 teaspoon celery seed
1 1/2 teaspoons mustard seeds
1/2 teaspoon ground turmeric

Steps:

Cook ears of corn in boiling salted water for 4 minutes.
Remove and plunge in ice water-strain-and cut corn from cob-you want 10 cups.
Combine corn with remaining ingredients in a large pot and simmer for 20 minutes.
Immediately pack into clean hot pint jars, leaving 1/2 inch head space; seal.
Process for 15 minutes in a boiling water bath.

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