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Easy Homemade Sweet Corn Relish Canning Recipe

Easy Homemade Sweet Corn Relish Canning Recipe

A tangy-sweet corn relish made with fresh corn, colorful peppers, onion, vinegar, and aromatic spices. Process the filled jars in a boiling-water canner for a shelf-stable condiment when following the stated altitude guidance.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups Fresh corn kernels, cut from about 6–8 ears
  • 1 cup Finely chopped red bell pepper
  • 1 cup Finely chopped green bell pepper
  • 1 cup Finely chopped onion
Preserving Mixture
  • 2 cups Apple-cider vinegar or white vinegar labeled 5% acidity
  • 1 cup Granulated sugar
  • 1 tablespoon Canning or pickling salt
  • 1 teaspoon Celery seed
  • 1 teaspoon Mustard seed

Method
 

Step-by-Step
  1. Prepare a boiling-water canner, jars, lids, and bands. Keep the jars hot while you prepare the relish.
  2. Husk the corn, remove the silk, and cut the kernels from the cobs without scraping deeply. Deep scraping can add excess starch to the relish.
  3. Combine the corn, red bell pepper, green bell pepper, onion, vinegar, sugar, salt, celery seed, and mustard seed in a large stainless-steel or enameled pot.
  4. Bring the mixture to a boil, stirring frequently. Reduce the heat and simmer for about 10 minutes, until the vegetables are tender but still slightly crisp.
  5. Ladle the hot relish into hot jars, leaving 1/2 inch headspace. Remove air bubbles, wipe the rims clean, and apply prepared lids and screw bands fingertip-tight.
  6. Process the jars in a boiling-water canner for 15 minutes at elevations up to 1,000 feet. Adjust the processing time according to the elevation chart used by your canning authority.
  7. Let the jars cool undisturbed for 12–24 hours. Check the seals, refrigerate any unsealed jars, and allow sealed relish to stand for at least 24 hours before opening for the best flavor.

Notes

Use only vinegar labeled 5% acidity. Do not reduce the vinegar or increase the vegetable quantities. Frozen corn may be substituted if it is thawed and drained first. For shelf-stable storage, use a tested canning recipe and follow the specified processing time and altitude adjustment.