Southwestern Corn Relish
Yield: 4 x half-litre (pint) jars
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Yield 4 x half-litre (pint) jars
Calories 21 kcal
Ingredients
- 600 g corn kernels (frozen or fresh. 4 cups / 1 US quart / 21 oz in weight)
- 750 ml tomatoes (diced. Drained from a can is fine. 3 cups / 24 oz)
- 150 g onion (chopped. 1 cup, 5 oz. 1 large)
- 250 g green bell pepper (seeded, chopped. 1 1/2 cups, 8 oz. 1 large)
- 125 g red bell pepper (seeded, chopped. 3/4 cup, 4 oz. 1 medium)
- 100 g sugar (white. 1/2 cup / 4 oz)
- 500 ml cider vinegar (cider vinegar, 5% acidity or higher. 2 cups / 16 oz)
- 1 tablespoon pickling salt
- 2 tablespoons mustard seed
- 1 teaspoon chile flakes (optional)
- liquid smoke (few drops, optional)
Instructions
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Zap the frozen corn niblets in the microwave with some water just until they are all thawed and no cold spots are left. About 5 to 6 minutes should do it. Drain well.
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Add to a large pot, along with all the other ingredients down to and including the chile flakes.
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Bring to a boil, then lower to a simmer for 30 minutes.
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Add liquid smoke to taste, if using.
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Pack hot into quarter-litre (1/2 US pint) jars or half-litre (US pint) jars.
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Leave 2 cm (1/2 inch) headspace.
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Debubble, adjust headspace.
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Wipe jar rims.
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Put lids on.
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Process in a water bath or steam canner.
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Process either size jar for 15 minutes; increase time as needed for your altitude.
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Best after at least a few weeks of jar time.