Canning Corn Relish - Sweet Summer Vegetable Medley

Looking for a delicious and versatile way to preserve the flavors of summer? This Canning Corn Relish recipe is exactly what you need! A vibrant and tangy combination of sweet corn, colorful bell peppers, onions, and spices, this relish adds a burst of sunshine to any meal.

Whether you’re topping grilled meats, mixing it into salads, or simply enjoying it with crackers, this recipe is a guaranteed crowd-pleaser and a fantastic way to capture the taste of summer for months to come!

Jump To :

What is Canning Corn Relish?

Canning Corn Relish is a preserved condiment made primarily from sweet corn, along with other vegetables like bell peppers, onions, and often spices for a tangy and slightly sweet flavor. The process of canning allows you to enjoy this summer produce throughout the year. It’s more than just a side dish; it’s a flavor enhancer that can elevate simple meals or become a star ingredient in your favorite recipes. From burgers to salads, the vibrant taste of canned corn relish adds zest and texture, making every bite memorable.

It’s a simple, yet satisfying way to preserve the bounty of the harvest! Ready to bring a taste of summer to your table year-round? Give this Canning Corn Relish recipe a try!

Key Ingredients for Canning Corn Relish:

8 cups fresh or frozen corn kernels (about 16 ears): Fresh corn is preferred for its vibrant flavour, but frozen corn can be used in a pinch. If using fresh corn, blanch for a few minutes before cutting the kernels from the cob.
2 cups chopped red bell peppers: Red bell peppers add sweetness and a beautiful colour to the relish. Remove the seeds and membranes before chopping.
2 cups chopped green bell peppers: Green bell peppers offer a slightly more bitter flavour that balances the sweetness of the corn and red peppers. Remove the seeds and membranes before chopping.
1 cup chopped onion: Yellow or Vidalia onions provide a pungent base flavour. Finely chop for even distribution in the relish.
1 cup sugar: Granulated sugar balances the acidity and adds a touch of sweetness.
2 cups white vinegar (5% acidity): Vinegar is crucial for preservation and adds a tangy flavour. Ensure it has at least 5% acidity for safe canning.
1/4 cup pickling salt: Pickling salt is pure sodium chloride without any additives like iodine, which can cloud the brine.
2 tbsp mustard seeds: Mustard seeds add a subtle spicy kick and a pleasant texture.
1 tsp celery seeds: Celery seeds contribute a savoury and slightly bitter note that complements the other flavours.
1/2 tsp turmeric powder: Turmeric adds a warm colour and a mild earthy flavour.
1/2 tsp black pepper: Freshly ground black pepper adds a hint of spice.
Pinch of cayenne pepper (optional): Add a pinch of cayenne pepper for a touch of heat.

How to Make Canning Corn Relish:

This Canning Corn Relish recipe is surprisingly easy to make! Even if you’ve never canned before, this dish is perfect for beginners.

The simple ingredients come together in a snap, creating a flavourful condiment that brightens up any meal. It takes about 1 hour and 30 minutes to prepare, including chopping vegetables and the canning process. It yields approximately 6-8 pint jars of delicious corn relish.

Step-by-Step Instructions:

Prepare Jars and Lids: Wash canning jars, lids, and bands in hot, soapy water. Rinse well. Sterilize the jars by boiling them in a large pot of water for 10 minutes. Keep jars hot until ready to fill. Place lids in a small saucepan and simmer (do not boil) until ready to use.
Combine Ingredients: In a large, non-reactive pot (such as stainless steel or enamel), combine the corn kernels, red bell peppers, green bell peppers, onion, sugar, white vinegar, pickling salt, mustard seeds, celery seeds, turmeric powder, black pepper, and cayenne pepper (if using).
Bring to a Boil: Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking.
Simmer: Reduce heat to medium-low and simmer for 20-25 minutes, or until the vegetables are tender but still slightly crisp. Stir occasionally. The relish should thicken slightly.
Ladle into Jars: Using a canning funnel, carefully ladle the hot relish into the hot, sterilized jars, leaving 1/2 inch of headspace (the space between the top of the relish and the jar rim).
Remove Air Bubbles: Gently tap the jars on the counter or insert a non-metallic utensil (like a spatula) along the inside of the jar to release any trapped air bubbles.
Wipe Jar Rims: Wipe the jar rims with a clean, damp cloth to remove any spills.
Place Lids and Bands: Place a sterilized lid on each jar and screw on the band until fingertip-tight (not too tight).
Process in a Boiling Water Bath: Place the jars in a boiling water bath canner, ensuring they are completely covered with water by at least 1 inch. Bring the water to a rolling boil.
Process for 15 Minutes: Process the jars for 15 minutes, adjusting for altitude if necessary (add 5 minutes for altitudes of 1,001-3,000 feet, 10 minutes for 3,001-6,000 feet, and 15 minutes for 6,001-8,000 feet).
Remove Jars and Cool: Turn off the heat and carefully remove the jars from the canner using a jar lifter. Place the jars on a towel-lined surface, leaving space between them.
Listen for the Seal: Let the jars cool completely, undisturbed, for 12-24 hours. As the jars cool, you should hear a “pop” sound, indicating that the jars have properly sealed.
Check for Seals: After 24 hours, check the seals by pressing down on the center of each lid. If the lid flexes or moves up and down, it is not properly sealed. Properly sealed lids will be concave and will not flex when pressed.
Store Unsealed Jars: Unsealed jars should be refrigerated and used within a few days, or you can reprocess them with new lids following the same procedure.
Label and Store: Label the sealed jars with the date and store them in a cool, dark place for up to 1 year.

Why You’ll Love This Canning Corn Relish:

This Canning Corn Relish recipe isn’t just a time-saver—it’s a flavour powerhouse! The vibrant combination of sweet corn, crunchy peppers, and tangy spices creates a symphony of tastes and textures. Making your own corn relish at home is incredibly cost-effective compared to buying store-bought brands, plus you control the ingredients and can tailor the recipe to your liking. The addition of mustard seeds and celery seeds gives this relish its signature flavor!

Think of this relish as a more versatile and flavorful cousin to regular corn salsa. While corn salsa is great on its own, this relish adds depth and complexity to a wider range of dishes. Ready to elevate your meals with a homemade touch of summer? Try this Canning Corn Relish recipe today!

What to Serve Canning Corn Relish With:

Grilled Meats: Top grilled chicken, pork chops, or steaks with a generous spoonful of corn relish for a burst of flavour.
Tacos and Burritos: Add corn relish to your favourite tacos or burritos for extra crunch and sweetness.
Hot Dogs and Sausages: A classic pairing! Corn relish elevates hot dogs and sausages with its tangy and sweet flavour.
Salads: Mix corn relish into potato salad, coleslaw, or other salads for added texture and flavour.
Crackers and Cheese: Serve corn relish with crackers and cheese for a delicious and easy appetizer.
Burgers: Adds a burst of flavour and texture to your favourite summer burger recipe.

Top Tips for Perfecting Canning Corn Relish:

Use Fresh, High-Quality Ingredients: The better the ingredients, the better the relish will taste. Opt for fresh, ripe corn and vibrant bell peppers.
Adjust Sweetness to Taste: If you prefer a less sweet relish, reduce the amount of sugar.
Don’t Skip the Pickling Salt: Pickling salt is crucial for preservation and flavour. Do not substitute with regular table salt, as it contains additives that can cloud the brine.
Ensure Proper Headspace: Leaving the correct amount of headspace (1/2 inch) is essential for proper sealing. Too much headspace can prevent a seal, while too little can cause the relish to bubble out during processing.
Process Time is Critical: Follow the processing time exactly to ensure the relish is safely preserved. Adjust for altitude if necessary.
Use the right amount of vinegar: The amount of vinegar is important to preserve the relish safely. Don’t alter the amounts listed.
Cool Jars Completely: Allow the jars to cool completely undisturbed before checking the seals. Premature handling can interfere with the sealing process.

5 Facts about Canning Corn Relish:

Corn relish originated in the United States and has been a staple of Southern cuisine for generations.
It’s most popularly made with sweet corn and other summer vegetables.
Canning allows you to enjoy the flavors of summer all year round. This is important historically as a mean to survive winter.
While commercially available, homemade corn relish offers superior taste and customization.
This recipe also works well with fire roasted corn for more smokey taste.

Storing and Reheating Tips:

Storing: Properly sealed jars of Canning Corn Relish can be stored in a cool, dark place for up to 1 year. Once opened, refrigerate the relish in an airtight container and use within 1-2 weeks.
Reheating: Canning Corn Relish is typically served cold or at room temperature. Reheating is not necessary or recommended. If you prefer a slightly warmed relish, you can gently heat it on the stovetop over low heat, stirring occasionally, until just warmed through.

Final Thoughts:

Canning Corn Relish is a delightful way to preserve the essence of summer. With its vibrant flavors and versatility, it’s a must-have condiment for any home cook. This recipe is straightforward and rewarding, perfect for both novice and experienced canners alike. Get ready to savour the taste of sunshine year-round!

Read More also:

Canning Corn Relish FAQs:

Can I use frozen corn? Yes, frozen corn can be used in this recipe. Thaw it before use and drain any excess water.
Can I adjust the amount of sugar? Yes, you can adjust the amount of sugar to your liking, but be mindful that sugar also acts as a preservative, so don’t reduce it too much.
Can I use different types of vinegar? White vinegar is recommended for its neutral flavour and preserving properties. Avoid using flavoured vinegars, as they may alter the taste of the relish.
How long will the relish last in the refrigerator after opening? Opened jars of Canning Corn Relish should be stored in the refrigerator and used within 1-2 weeks.
What if a jar doesn’t seal properly? If a jar doesn’t seal properly, refrigerate it immediately and use the relish within a few days, or reprocess it with a new lid following the canning instructions.
Can I freeze Canning Corn Relish? While you can freeze it, the texture of the vegetables might change and be softer when thawed. It’s best enjoyed after canning.

Canning Corn Relish – Sweet Summer Vegetable Medley