What do you do when your local grocery store is charging 15 cents an ear of corn? Well, if you’re like me, you roast some and use the rest to make corn relish!
Yield: approximately 6 pint jars
- 4 cups white vinegar
- 1.25 cups white sugar
- 2 tbsp salt
- 8 cups corn kernels (fresh, frozen, or canned)
- 4 cups diced seeded red & green bell peppers
- 1.75 cups diced celery
- 1 cup finely chopped onion
- 2 tbsp mustard powder
- 2 tsp celery seeds
- 2 tsp ground turmeric
- 0.25 cup water
- 2 tbsp ClearJel(R) (if you have it)
If you are working with fresh corn, blanch it for 5 minutes in boiling water then cool it in ice water. Shave the kernels off the ears about half way down the kernel, then use the back of the blade to scrape the rest of the kernel off. You will also release a lot of the corn “milk” which will add to the flavour of the relish.
- Prepare your hot water bath canner, jars, and lids.
- In a large stainless steel saucepan combine the vinegar, sugar, and salt. Bring to a boil over medium high heat, stirring to dissolve the sugar. Slowly add the corn and veggies, stirring constantly while maintaining a boil. Stir in the celery seed, mustard, and turmeric. Mix the ClearJel(R) into a paste with the water and slowly stir into the veggie mix. Reduce the heat and boil gently, stirring frequently, until thick enough to mound on the back of a spoon.
- Ladle hot relish into jars, leaving 0.5 inch/1cm head space. Remove air bubbles and top up if necessary. Wipe rim, centre lid on jar, screw lid down to finger tight.
- Place jars in hot water bath canner, making sure they are completely covered in water. Bring to a boil and process for 15 minutes. Remove lid from canner and leave for 5 minutes. Remove jars from canner and cool overnight. Label, store, enjoy later!