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Canning Pickled Corn Relish

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Canning Pickled Corn Relish

  • 10 cups fresh whole kernel corn (16 to 20 medium-size ears), or six 10-ounce packages of frozen corn
  • 2 1/2 cups diced sweet red peppers
  • 2 1/2 cups diced sweet green peppers
  • 2 1/2 cups chopped celery
  • 1 1/4 cups diced onions
  • 1 3/4 cups sugar
  • 5 cups vinegar (5 percent)
  • 2 1/2 tbsp canning or pickling salt
  • 2 1/2 tsp celery seed
  • 2 1/2 tbsp dry mustard
  • 1 1/4 tsp turmeric

Yield: About 9 pints

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

  • Boil ears of corn 5 minutes. Dip in cold water.
  • Cut whole kernels from cob or use six 10-ounce frozen packages of corn.
  • Combine peppers, celery, onions, sugar, vinegar, salt, and celery seed in a saucepan.
  • Bring to boil and simmer 5 minutes, stirring occasionally.
  • Mix mustard and turmeric in 1/2 cup of the simmered mixture. A
  • dd this mixture and corn to the hot mixture.
  • Simmer another 5 minutes.
  • If desired, thicken mixture with flour paste (1/4 cup flour blended in 1/4 cup water) and stir frequently.
  • Fill jars with hot mixture, leaving 1/2 inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Pickled Corn Relish in a boiling-water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints or Pints 15 min 20 25

Relishes, Salads

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.