Corn Relish ToTry

Sweet and Hot Corn Relish (Award-Winning Recipe)
https://www.thesaucysoutherner.com/sweet-and-hot-corn-relish/

Serves: 7 pints

Ingredients

  • 9 cups corn kernels, fresh or frozen thawed (about 14 ears of fresh)
  • 6 cups sweet onions, diced (about 2 pounds)
  • 2 cups sweet bell peppers (I used red, orange and yellow), diced
  • 1 cup jalapeno peppers, minced (I used ½ cup jalapeno and 2 tablespoons habanero)
  • 3 cups cider vinegar (at least 5% acidity)
  • 1½ cups granulated sugar
  • 1 tablespoon canning salt or kosher salt
  • 2 teaspoons dry mustard (I used Colman’s because it’s got more kick)
  • 2 teaspoons mustard seed
  • 1 teaspoon celery seed

Instructions

  1. IF YOU ARE CANNING INSTEAD OF FREEZING:
  2. Prepare the jars and lids (6-7 pint jars).
  3. Fill a canning pot, or extra-large stockpot, about halfway with water.
  4. Add the jars and bring to a boil.
  5. Reduce heat to low and keep jars hot.
  6. In a small saucepan, add the lids and ladle out some of the boiling water to the sauce pan (enough to
    cover the lids) and let sit.
  7. IF YOU ARE FREEZING:
  8. Sterilize your containers in boiling water.
  9. FOR THE RELISH:
  10. In a large stockpot, combine corn, onions, bell peppers, hot peppers, vinegar, sugar, salt, mustard,
    mustard seed and celery seed.
  11. Bring to a boil over medium-high heat.
  12. Reduce heat to low and simmer for another 15 minutes.
  13. Remove the jars from the hot water.
  14. Spoon the relish into the hot jars and wipe rims and jar threads with a damp paper towel.
  15. Put the lids on the jars and attach the rings snugly. Then back them off about ¼ turn.
  16. Place the jars on a rack in the canning pot (or large stockpot) and lower into the water. You want the jars
    to be completely covered with water, with about an inch of water above the tops of the jars.
  17. Bring the water back to a boil, cover, and boil gently for 15 minutes.
  18. Remove the jars from the water and place on a dry kitchen towel to completely cool. The jars will pop as
    they seal. Any jar that hasn’t sealed (if you press the lid it will pop), just refrigerate rather than storing in
    the pantry.
  19. IF YOU ARE FREEZING:
  20. Spoon the corn mixture into your freezer containers, allow to cool and freeze.

Recipe by The Saucy Southerner at https://www.thesaucysoutherner.com/sweet-and-hot-corn-relish/

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