Corn Relish

 

Corn Relish
adapted from the Ball Complete Book of Home Preserving
makes 6 pints

The trick to this recipe is the mix of peppers. You can use any fresh pepper in the recipe where it calls for it, just keep the total amount the same.
I have had friends can this without the Clearjel. It adds a pleasant consistency to the relish but is not necessary for canning. Do not substitute flour or cornstarch, if you don’t have ClearJel, just leave it off.

Corn Relish

Ingredients

  • 4 C cider vinegar
  • 1 1/4 C granulated sugar
  • 2 Tbsp salt
  • 8 C corn kernels, blanched (about 6 cobs worth)
  • 4 C roasted, diced, seeded mixed peppers
  • 1 3/4 C diced celery (about 3 1/2 big stalks)
  • 1 C finely chopped onion (about 1/2 large brown one)
  • 2 Tbsp whole dried mustard
  • 1 tsp ground yellow mustard (think Colemans)
  • 2 tsp ground turmeric (gives it a lovely color and is high in anti-oxidants)
  • 1 Tbsp celery seed
  • 1/4 C water
  • 2 Tbsp Clearjel

Instructions

  1. Bring to a boil: 4 C cider vinegar, 1 1/4 C granulated sugar, 2 Tb salt
  2. Gradually add to this without breaking the boil: 8 C corn kernels, blanched (about 6 cobs worth), 4 C roasted, diced, seeded mixed peppers
  3. Here is where the flavor happens. I use 2 red bell, 2 green bell, 2 large poblano, 2 jalapenos with the seeds if they're wussy, 1 hot yellow hungarian or banana pepper, and one, count 'em, one serrano.
  4. Please wear gloves when preparing these! If your jalapenos are spicy, leave off the serrano.
  5. Be brave and taste your peppers and adjust your mix, and you can use any type of pepper you want, but you want the total amount of pepper in each batch of relish must total 4 C and not more than that.
  6. 1 3/4 C diced celery (about 3 1/2 big stalks)
  7. 1 C finely chopped onion (about 1/2 large brown one)
  8. Mix together and add to the kernels: 2 Tb whole dried mustard, 1 tsp ground yellow mustard (think Colemans), 2 tsp ground turmeric (gives it a lovely color and is high in anti-oxidants), 1 Tb celery seed
  9. Mix together into a slurry and add: 1/4 C water, 2 Tb Clearjel A
  10. Reduce the heat and boil gently, stirring frequently to prevent scorching, for 5 minutes or until the mix makes a mound on your spoon.
  11. Ladle hot relish into hot jars, leaving 1/2" headspace. De-bubble and adjust headspace if necessary. Wipe rim, cap and process 15 minutes in BWB. Please adjust your processing time to your altitude. After 15 minutes is up, turn off the heat, remove the lid from the canner and allow it to stand for 5 minutes. Remove the jars from the water and enjoy the pinging sounds.

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