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Sweet corn relish

Yield: 6 x half-litre jars (1 US pint)

Course Condiments
Cuisine American
Keyword Relish
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Yield 6 half-litre jars (1 US pint)
Calories 17 kcal

Ingredients

  • 1 kg corn kernels (8 cups / 2 1/4 lbs. Measurements after prep.)
  • 200 g celery (finely chopped. 1 3/4 cup / 7 oz. Measurements after prep.)
  • 125 g onion (finely chopped . 1 cup / 4.5 oz. 1 medium. Measurements after prep.)
  • 600 g bell pepper (finely chopped. 4 cups / 1 1/4 lbs. Measurements after prep.)
  • 1 clove garlic (minced)
  • 2 tablespoons mustard powder
  • 2 tablespoons salt (OR non-bitter, non-clouding salt sub)
  • 1 tablespoon celery seed
  • 1 tablespoon mustard seed
  • 1 tablespoon turmeric
  • 275 g sugar (white. 1 1/4 cups / 10 oz) OR 2 teaspoons liquid stevia
  • 1 litre white vinegar (5% acidity or higher. 4 cups / 32 oz)
  • 2 tablespoons flour (or Clearjel)
  • 4 tablespoons water
Metric - US Customary

Instructions

  1. In a large pot (about 4 litres / US quarts), mix everything from the corn down to and including the vinegar. Bring to a boil, then lower to a simmer and simmer for 10 minutes, stirring occasionally.
  2. Mix the water with the flour or clear jel. Add a few spoonfuls of the hot liquid from the pot, stir that in. Add this mixture to pot and stir well immediately. Let simmer for another 5 minutes, stirring frequently to avoid burning at the bottom of the pot. Don't try to simmer it down to a really thick relish at this point, as it will thicken substantially when it cools anyway.
  3. Put in your choice of the following jar sizes: quarter-litre (1/2 US pint), or half-litre (1 US pint).
  4. Leave 2 cm (1/2 inch) headspace regardless of jar size.
  5. Debubble, adjust headspace with sauce mixture.
  6. Wipe jar rims.
  7. Put lids on.
  8. Process in a water bath or steam canner.
  9. Process either size jar for 15 minutes. Increase time as needed for your altitude.
  10. Best after at least a month of jar time.