Corn Relish
Zesty corn relish!
Equipment
- 1 canner
- 8 pint jar lids and rings
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
Instructions
- Sterilize at least 8 pint jars
- 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.
- 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.
- 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.
- 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.