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pint sized canning jar full of corn relish.

Corn Relish Recipe for Canning

Preserve fresh corn, peppers, and tomatoes with this zesty sweet and sour corn relish.
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Prep Time: 45 minutes
Cook Time: 30 minutes
Processing Time: 15 minutes
Total Time: 1 hour 30 minutes
Servings: 28
Author: Kris Bordessa, National Geographic author

Equipment

  • 7 half-pint jars
  • 7 canning lids and rings
  • canning funnel
  • water bath canner with lid or deep pot
  • jar tongs
  • canning bubble popper/measurer optional but handy

Ingredients

  • 1 ¾ cups diced red onions about 1 large
  • 1 ½ cups seeded and diced red bell pepper about 1 pepper
  • 4 ½ cups corn kernels about 6 ears
  • 2 cups diced paste tomatoes 2 to 3 large
  • 1 jalapeño pepper seeded and minced
  • 1 ½ cups apple cider vinegar 5% acidity
  • ¾ cup sugar
  • 2 tablespoons non-iodized salt
  • 2 teaspoons mustard seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
  • ½ teaspoon ground coriander

Instructions

Yield: 7 half pint jars

    Prepare the Relish

    • Wash the jars you'll use, making sure each is clean and free of nicks in the rim, which could impede sealing.
    • Wash the lids and rings in hot soapy water.
    • Place empty jars in a canning pot or large stock pot with enough water to cover by an inch or two, cover pot, and set on high heat. It can take awhile for the water to heat, so get it started before you begin making the recipe.
    • Combine all ingredients in a large stockpot. Bring to a boil over high heat, stirring often. Reduce heat to a simmer, and cook for 15 minutes.

    Process the Jars

    • Remove the empty jars from the canner, draining the water back into the pot.
    • Transfer the hot relish into prepared jars, leaving 1/2 inch headspace.
    • Use a non-metallic tool around the inside of the jars to remove air bubbles.
    • Wipe jar rims to remove any residue that may have spilled.
    • Set jar lids in place. Screw bands on finger tight.
    • Use a jar lifter to gently submerge jars into the hot (180°F) water in the canning pot. Water should cover the top of the jars by 1 to 2 inches. Bring water to a boil and set the timer.
    • Process 15 minutes at elevations between 0-1,000-feet altitude; 20 minutes at elevations between 1,001-6,000 feet; or 25 minutes at elevations above 6,000 feet.
    • Remove jars from water using the jar lifter and transfer to a solid, towel-covered surface. Allow to coo
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