Best Homestyle Corn Relish Recipes

HOMEMADE SWEET CORN RELISH

Steps:

• Combine all the ingredients in a pot and bring to a boil, stirring until the sugar is dissolved. Reduce the heat to medium and simmer uncovered for about 20 minutes until the vegetables are tender.
• Ladle the relish into hot sterilized jars and seal with lids. Process the jars in a water bath for 10 minutes.
• Keep stored in a dark, cool place. Will keep at least one year. Once opened, store in the fridge for up to two months.Makes approximately 8 pints
• Note: Wait a week or two before eating the relish to allow time for the vinegar to mellow out.

OLD-FASHIONED CORN RELISH

Steps:

• In a large saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened. Store in the refrigerator.

HOMESTYLE CORN RELISH

Steps:

• You will need 2 tablespoons of Clearjel for this recipe.
• If using fresh corn blanch for 5 minutes.
• If using frozen corn thaw.
• In a large stainless steel saucepan combine the vinegar, sugar and salt.
• Bring to a boil over medium high heat, stirring to dissolve sugar.
• Gradually add corn, red and green peppers, celery and onion, stirring constantly to maintain the boil.
• Stir in mustard, celery seeds and turmeric.
• In a small bowl combine the water and Clearjel, making a paste-no lumps.
• Stir into vegetable mixture.
• Reduce heat and boil gently, stirring frequently until thick enough to mound on a spoon. This should take around 5 minutes.
• Ladle hot relish inot hot jars leaving 1/2 inch headspace.
• Remove air bubbles, wipe rim, center lid and screw down band until fingertip-tight.
• Process in a boiling water bath canner for 15 minutes.
• Remove canner lid letting jars stand in hot water an additional 5 minutes.
• Remove jars, cool and store.

CORN RELISH

Steps:

• Cut corn from cobs. Measure out 8 cups of corn in a 10 quart Dutch oven pot. Combine corn and water. Bring to boil and reduce heat. Simmer, covered for 5 minutes. Drain corn. In same Dutch oven combine with corn, red and green peppers and onions. Stir in vinegar, sugar, mustard, salt and black pepper. Bring to a boil. Boil gently, uncovered for 5 minutes, stirring occasionally. Stir together cornstarch and 2 tablespoons water. Add this mixture to corn mixture. Cook and stir until slightly thickened and bubbly. Cook for 2 minutes more. Ladle relish into hot sterilized jars leaving 1/2-inch headspace. Remove any air bubbles. Wipe jar rims and adjust lids and rings. Process in hot boiling water canner for 15 minutes.

CORN RELISH FOR CANNING

Steps:

• Cook ears of corn in boiling salted water for 4 minutes.
• Remove and plunge in ice water-strain-and cut corn from cob-you want 10 cups.
• Combine corn with remaining ingredients in a large pot and simmer for 20 minutes.
• Immediately pack into clean hot pint jars, leaving 1/2 inch head space; seal.
• Process for 15 minutes in a boiling water bath.