Just like the Girl Scouts… ‘Be Prepared’ seems to be my moto. This year I am planning on growing more corn, than I usually do. Although some of it we will freeze, whilst the rest we will cook in family favorite dishes like Mexican street corn there is going to be some leftover. In that case, I am going to use as much as I can for canning corn relish.

Firstly, you have to make the corn relish, which takes about 15 minutes. Then the canning process flows using the trusted water bath canner. The simplicity of this recipe, does not give justice to how delish it actually is. You can can use the relish on your hot dogs, burgers and whatever else you enjoy it on. For me, it has got to be on those hot dogs… mmm mmm mmmm.

Canning Corn Relish — Photo credit: sherellechristensen.typepad.com

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Here’s What You’ll Need:

fresh corn
celery
red sweet pepper
green sweet pepper
onion
vinegar
sugar
mustard
pickling salt
celery seeds
ground turmeric
cornstarch
canning jars with lids & rings
water bath canner
canning jar lifter
ladle
large pot
small bowl

The not so fun part of the whole process is the dehusking and cutting the corn from the cobs. When that is out of the way you can add the corn, vinegar, peppers, celery as well as onions into the large pot. Leave to simmer on medium heat for 10 minues after which the contents should be tender. The mustard, sugar, pickling salt, tumeric and celery seeds are stirred into the mixture.

At this point the contents of the pot should have a soupy consistency, if not a little water should be added before you let everything boil for another 5 minutes, giving it a good stir every minute or so. In a small bowl, mix the cornstarch with a little water and then add that into the pot too. Let everything cook for two or so minutes.

With the corn relish ready, it is important that you ladle it into the canning jars whilst it is still hot. For headspace, I leave about half an inch, remove and bubbles and then wipe the rims. The lids are screwed on next, and each jar is lowered into the water bath canner. Process for 15 minutes and lift the jars onto your counter or table. Leave to cool and or seal overnight.

You can follow step by step instructions on the Sherelle Christensen blog here…