Saturday, April 15, 2017

Canning Corn Relish

I like to have a variety of relishes on hand.  They give just a little bit of zing to a meal.  One of my favorites is corn relish.  Here is the recipe.

Corn Relish

6 cups cooked fresh or frozen whole kernel corn
3 cups chopped cabbage
1 cup chopped onion
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
4 cups cider vinegar
2 cups granulated sugar
1 cup water
1 Tbsp pickling salt
1 Tbsp celery seed
1 Tbsp mustard seed
1 Tbsp turmeric

Combine all ingredients.  Bring to a boil over medium-high heat, stirring occasionally.  Reduce heat to medium and cook for 15 minutes, stirring occasionally.
Immediately fill hot pint or half-pint jars with mixture, leaving 1/2-inch head space.
Process pints or half-pints in boiling water canner for 15 minutes.

I doubled the recipe.  That gave me 12 pints of relish plus about a half pint to eat with supper tonite.

I am taking tomorrow off.  Duane is baking a huge ham.  He is working his magic with a sauce that has pineapple in it.  He and Lori are doing most of the cooking.  All I have to do is make some candied carrots and set the table.  Spoil me, they do.  :)

This is me, wishing all of my blog friends a happy and blessed Easter.


  1. I love chow chow, but the last time I ate it, the side of my face and lips swelled so that my lip split open. People thought a guy had slugged me. I have the urge to eat chow chow with blackeyed peas, but resist it. So, no use canning relish.

  2. Linda...That's gotta be tough - dealing with food allergies. I guess I am incredibly lucky that I have no allergies at all.

  3. That relish sounds delish! Also funny you mention candies carrots, I made them for the first time tonight...burnt a few pieces but still tasted really good!! lol

    1. Jenn...It had been years since I made corn relish. Just had a craving for it. It is really good.
      Your candied carrots likely were more complicated than mine. I had canned up some whole baby carrots, so I just open jar of them and heated them up with butter and brown sugar. You know a dish is really good when you don't mind that a few pieces are blackened. :)