Unlock the vibrant flavors of summer with this essential canning recipes collection, featuring a delightful Sweet Corn Relish that’s perfect for preserving peak-season produce. This versatile relish is not only a delicious condiment but also a fantastic way to reduce food waste and enjoy the taste of summer long after it’s gone.
Key Ingredients for Sweet Corn Relish
- 4 cups fresh or frozen corn kernels (about 8 ears of corn)
- 2 cups finely chopped red bell pepper (about 1 large pepper)
- 1 cup finely chopped yellow onion (about 1 medium onion)
- 1/2 cup finely chopped green bell pepper (about 1 medium pepper)
- 1/4 cup finely chopped celery (about 1 stalk)
- 1 cup apple cider vinegar
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for a hint of heat)
How to Make Sweet Corn Relish
Get ready for a burst of fresh, sweet, and tangy goodness with this incredibly easy Sweet Corn Relish. It’s a satisfying blend of crisp vegetables and bright flavors that’s a welcome addition to any meal. With a preparation time of just 20 minutes for the chopping and 15 minutes for cooking, you’ll be preserving this taste of sunshine in no time.
Step-by-Step Instructions
- Prepare Your Canning Supplies: Before you begin, ensure you have clean canning jars, lids, and rings. Sterilize your jars by washing them thoroughly in hot, soapy water and then placing them in hot water (or a dishwasher on a sanitize cycle) until ready to use. Prepare your lids according to the manufacturer’s instructions.
- Chop the Vegetables: Finely chop the red bell pepper, yellow onion, green bell pepper, and celery. If using fresh corn, cut the kernels off the cobs. If using frozen corn, ensure it’s thawed.
- Combine Ingredients: In a large, non-reactive pot (such as stainless steel or enamel), combine the corn kernels, chopped red bell pepper, chopped yellow onion, chopped green bell pepper, and chopped celery.
- Add Liquids and Seasonings: Pour in the apple cider vinegar. Add the granulated sugar, salt, black pepper, and red pepper flakes (if using). Stir everything together until well combined.
- Cook the Relish: Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally.
- Simmer and Flavor: Once boiling, reduce the heat to medium-low and let the relish simmer uncovered for about 15 minutes, stirring frequently. The vegetables should soften slightly, and the liquid will thicken a bit as the sugar dissolves and the flavors meld.
- Pack the Jars: Carefully ladle the hot Sweet Corn Relish into the hot, sterilized canning jars, leaving about 1/2 inch of headspace (the space between the food and the rim of the jar). Remove any air bubbles by gently sliding a non-metallic utensil around the inside edge of the jar.
- Wipe Rims and Apply Lids: Wipe the rims of the jars with a clean, damp cloth to ensure a good seal. Center the flat lids on the jars, and screw on the rings until fingertip tight.
- Process in a Water Bath: Place the filled jars in a boiling water canner, ensuring they are covered by at least 1 inch of water. Bring the water back to a rolling boil, then process for 10 minutes (adjusting for altitude if necessary).
- Cool and Check Seals: After processing, carefully remove the jars from the canner and place them on a towel-lined counter to cool undisturbed for 12-24 hours. You will likely hear the lids “pop” as they seal. After cooling, check that each lid is firmly sealed by pressing down on the center. If a lid flexes, the jar did not seal properly and should be refrigerated and used within a few weeks.
Why You’ll Love This Sweet Corn Relish
You’ll adore this Sweet Corn Relish for its incredibly vibrant taste and the satisfying crunch of fresh vegetables. It’s a cost-saving marvel, transforming a handful of seasonal produce into a pantry staple that elevates everyday meals. Imagine the burst of sweetness from the corn, complemented by the subtle savory notes of the peppers and onions, all brightened by a tangy vinegar base. This relish is a sensational alternative to store-bought condiments, offering superior freshness and a delightful homemade charm, much like our popular Pickled Dilly Beans.
This Sweet Corn Relish is more than just a preserve; it’s a taste of summer sunshine captured in a jar, ready to add zest to your sandwiches, grilled meats, burgers, and so much more. Don’t let those beautiful summer vegetables go to waste! Gather your ingredients, follow these simple canning steps, and experience the joy of homemade goodness. Give this Sweet Corn Relish a try and savor its deliciousness all year long.
Storing and Reheating Tips
Properly stored, your Sweet Corn Relish will maintain its delicious flavor and quality for up to 12 months.
- Refrigeration: Once the jars have cooled and sealed, store them in a cool, dark pantry.
- Opened Jars: After opening a jar, always refrigerate it. Opened relish typically stays fresh for 2-3 weeks when stored in the refrigerator.
- Freezing: This recipe is not recommended for freezing as the texture of the vegetables may become mushy upon thawing. Canning in a water bath is the best method for long-term preservation.
Final Thoughts
This Sweet Corn Relish is a perfect addition to any canning recipes collection, offering a delightful blend of sweet and savory flavors ready to enhance your meals. Give canning a try with this easy and rewarding recipe; you’ll be glad you did!
Read more :
- Canning Corn on the Cob
- Canning Vegetable Soup
- Pickled Mixed Vegetables (Giardiniera)
- Canning Vegetable Stock
- Pressure Canning Green Beans
- our Pinterest
Sweet Corn Relish
Ingredients
Equipment
Method
- Before you begin, ensure you have clean canning jars, lids, and rings. Sterilize your jars by washing them thoroughly in hot, soapy water and then placing them in hot water (or a dishwasher on a sanitize cycle) until ready to use. Prepare your lids according to the manufacturer’s instructions.
- Finely chop the red bell pepper, yellow onion, green bell pepper, and celery. If using fresh corn, cut the kernels off the cobs. If using frozen corn, ensure it’s thawed.2 cups finely chopped red bell pepper, 1 cup finely chopped yellow onion, 1/2 cup finely chopped green bell pepper, 1/4 cup finely chopped celery
- In a large, non-reactive pot (such as stainless steel or enamel), combine the corn kernels, chopped red bell pepper, chopped yellow onion, chopped green bell pepper, and chopped celery.4 cups fresh or frozen corn kernels, 2 cups finely chopped red bell pepper, 1 cup finely chopped yellow onion, 1/2 cup finely chopped green bell pepper, 1/4 cup finely chopped celery
- Pour in the apple cider vinegar. Add the granulated sugar, salt, black pepper, and red pepper flakes (if using). Stir everything together until well combined.1 cup apple cider vinegar, 1/2 cup granulated sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon red pepper flakes
- Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally.
- Once boiling, reduce the heat to medium-low and let the relish simmer uncovered for about 15 minutes, stirring frequently. The vegetables should soften slightly, and the liquid will thicken a bit as the sugar dissolves and the flavors meld.
- Carefully ladle the hot Sweet Corn Relish into the hot, sterilized canning jars, leaving about 1/2 inch of headspace (the space between the food and the rim of the jar). Remove any air bubbles by gently sliding a non-metallic utensil around the inside edge of the jar.
- Wipe the rims of the jars with a clean, damp cloth to ensure a good seal. Center the flat lids on the jars, and screw on the rings until fingertip tight.
- Place the filled jars in a boiling water canner, ensuring they are covered by at least 1 inch of water. Bring the water back to a rolling boil, then process for 10 minutes (adjusting for altitude if necessary).
- After processing, carefully remove the jars from the canner and place them on a towel-lined counter to cool undisturbed for 12-24 hours. You will likely hear the lids “pop” as they seal. After cooling, check that each lid is firmly sealed by pressing down on the center. If a lid flexes, the jar did not seal properly and should be refrigerated and used within a few weeks.