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Corn Relish Recipe for Canning
Corn relish is a delicious way to use corn all season long, and this canning recipe will let you enjoy it year-round too!
👥 40 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●dutch oven
- ●oven
- ●pot
📝 Preparation Steps
1
If canning, prepare a water bath canner for a hot pack before starting. Also, prepare pint jars and rings.
2
Bring all ingredients (except tomatoes) to a boil in a 6-quart stockpot or dutch oven. Simmer ⏱️ 10 minutes, stirring frequently.
tomatoes (diced seeded peeled )3 cups
3
Add the tomatoes to the pot and cook an additional ⏱️ 5 minutes. (Be sure not to add the tomatoes at the beginning, they'll fall apart into sauce.)
tomatoes (diced seeded peeled )3 cups
4
Ladle the corn relish into prepared canning jars, leaving 1/2 inch headspace. Debubble jars, wipe rims and apply 2 part canning lids to finger tight.
corn (fresh kernels, removed from cob, about 6 ears)4 cups
5
If canning, use a jar lifter to load the jars into a water bath canner and process pint jars for ⏱️ 15 minutes (if below 1,000 feet in elevation, see altitude adjustments in notes for higher elevations). Turn off the heat and let the jars stand for an additional ⏱️ 5 minutes in the canner before removing them to cool on a towel on the counter.
6
After ⏱️ 24 hours, check seals and store any unsealed jars in the refrigerator for immediate use. Properly canned and sealed jars can be stored in the pantry shelf and will keep 12-18 months.
Nutrition Facts
calories
44 kcal
fat Content
0.3 g
serving Size
1 serving
fiber Content
1 g
sugar Content
7 g
sodium Content
351 mg
protein Content
1 g
carbohydrate Content
10 g
saturated Fat Content
0.04 g
unsaturated Fat Content
0.2 g
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