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Canning 101 – Pickled Corn Relish

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  • Author: Mavis Butterfield



10 cups fresh whole kernel corn {about 1620 ears of corn}
21/2 cups diced red peppers
21/2 cups diced green peppers
21/2 cups chopped celery
11/4 cups chopped onion
13/4 cups sugar
5 cups white vinegar
21/2 tbsp. canning salt
21/2 tsp. celery seed
21/2 tbsp. dry mustard
11/4 tsp. turmeric


Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Husk the corn and pick off as much of the corn silk as you can.  Cut the kernels off of the cob.  It will come off in strips and chunks, but don’t worry about breaking it up, it will all get broken up as you process it.

Combine the red peppers, green peppers, celery, onions, sugar, vinegar, canning salt, and celery seed into a large pot.  Bring the mixture to a boil for 5 minutes, stirring occasionally.

Add the mustard and tumeric and simmer for another 5 minutes.  Now add the corn to the hot mixture, stir to mix.  Allow to simmer another 5 minutes.

Ladle immediately into prepared jars, filling to within 1/2 inch of tops.  After you have packed the corn mixture into the jar, add a ladle of the liquid part of the mixture over the top {careful to still leave a 1/2″ head space}.  Wipe jar rims and threads. Cover with two-piece lids. Screw bands on. Place jars on elevated rack in a canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.}

Cover; bring water to gentle boil. Process 1/2 pints and pints for 15 min. Remove jars and place upright on towel to cool completely. After the jars have cooled, check the seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.