I have had a time this summer keeping up with everything. There is just so much to do, and not enough daylight hours to do it all! I live on a small family farm, and our primary crop is sweet corn. The corn needs to be picked daily, by hand. Once the corn has been picked, it is counted into banana boxes and loaded into a truck for delivery to local grocery stores and farm stands. If you are wondering where I fit into this equation, I am the corn delivery lady. Every day I spend about 2.5 hours delivering the corn. Don’t get me wrong it is not a bad job, but it is time-consuming, and it seems as soon as I am home it is time to go out and pick again!
But I have been very intentional this year about “putting up” food. I squeeze canning and freezing into the small pockets of time I have during the day. I have discovered a love for small batch canning. Small batch canning is perfectly suited for these micro-canning sessions, and it was while scouting the internet for small batch pickling recipes that I ran across this recipe for sweet corn relish, on a whim I decided to try it. Why not? I practically have corn coming out of my ears at this point!
I was so glad I made this relish, it is possibly my favorite canning recipe of the year! Seriously, it is THAT good.
This relish has so much flavor! It is amazing. It was so good I had to make a couple of batches. It is great on tacos and fajitas, I have sprinkled it on salads, and stirred it into potato salad (definitely try that, you will love it!). My husband scoops it straight out of the jar with a corn tortilla, like a salsa. The possibilities are endless here.
The original recipe calls for the corn to be blanched prior to being cut off the cob. But with the 15 minute simmer time in the vinegar mixture, I thought that extra step was excessive, and could possibly result in overcooked corn. After scouting the internet, EVEN more, I found several corn relish recipes that do not call for blanching and decided to skip that step.
- 2 cups white vinegar
- 2/3 cup sugar
- 1 Tbsp salt
- 4 cups corn kernels, about 8 ears
- 2 cups diced mixed red and green bell peppers, about 2 large
- 3/4 cup diced celery, about 2 stalks
- 1/2 cup finely chopped onion, about 1 small
- 1 Tbsp dry mustard
- 1 tsp celery seeds
- 1 tsp ground turmeric
- PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- COMBINE vinegar, sugar, and salt in a large saucepan. Bring to a boil, stirring to dissolve sugar. Add corn, red and green peppers, celery, onion, mustard, celery seeds and turmeric. Reduce heat and simmer 15 minutes, stirring frequently.
- LADLE hot relish into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- PROCESS jars for 15 minutes, adjusting for altitude. Turn off heat; remove the lid and let jars stand 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. The lid should not flex up and down when the center is pressed.
Keep the jars stored in a cool dark place. They’ll keep for at least a year. Once opened, store in the fridge for up to two months.
Recipe Adapted From Ball Fresh Preserving