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Corn Relish

Zesty corn relish!
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Prep Time 20 minutes
Cook Time 25 minutes
canning 15 minutes
Total Time 1 hour
Course: Appetizer, condiment, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 8 cups corn kernels 18 ears
  • 2 cups red bell pepper diced orange and yellow bell peppers work as well
  • 1 1/2 cups green bell pepper diced * see notes
  • 1/2 cup fresh jalapeno minced * see notes
  • 1/4 cup garlic minced
  • 4 cups Apple cider vinegar
  • 1 cup water
  • 2/3 cup light brown sugar
  • 2 tablespoons Redmond real salt
  • 4 teaspoons dried mustard powder

Equipment

  • 1 canner
  • 8 pint jar lids and rings

Method
 

  1. Sterilize at least 8 pint jars
  2. In a large stainless steel pot, stir together all of the ingredients and bring the mixture to a boil, stirring occasionally. When it reaches a boil, reduce the heat to medium low and simmer for 20 minutes.
  3. Ladle the hot corn relish into sterile jars, leaving 1/2-inch of headspace in the jar. Remove air bubbles. Wipe and clean the rim of the jars. Place lids and rings to fingertip tightness.
  4. Place jars in a canner, ensure they are covered by at least an inch of hot water, bring to a boil, and process for 15 minutes at a full boil, covered.
  5. Let them cool, undisturbed, for 24 hours. When they are completely cool, carefully remove the rings, wipe the jars clean, label, and store.

Notes

*You must keep the total of the of jalapeno pepper or green peppers at 2 cups to maintain the proper acidity.