Category, DifficultyIntermediate

Yields1 Serving
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

 8 cups corn - fresh or frozen
 2 large sweet onions finely chopped
 4 large banana peppers finely chopped - Feel free to add some hot peppers to this mix if you like some heat.
 1 cup sugar
 1 tsp salt
 3 tsp Hungarian sweet paprika
 3 tsp chili lime seasoning like Tajin
 2 tsp mexican seasoning - We love Penzy's Arizona seasoning.
 3 tsp Turmeric
 2 cups apple cider vinegar
 8 cups water plus 2 tablespoons for later to mix with your thickening agent
 3 tbsp cornstarch OR ClearJel - mixed with 2 tablespoons of cold water.

1

Add all of your dry ingredients ( except the cornstarch )first to a small mixing bowl. This really helps to get the spices blended well.

This recipe is a southern favorite. Great for everything from burgers to chips. It's a little sweet and a little sour, and the longer it sits the more the flavors burst out. Because this recipe doesn't have preservatives, you should only keep opened jars for 7-10 days. This is why I only open a little jar at a time OR I freeze what's left.

2

I grow most of the peppers in my own garden. But you can find all of them in the produce section of the grocery store.

Finely chop your peppers and onions, and add them to a large pot. Add the corn and 8 cups of water, bring to a rolling boil. After the water boils, slowly add your spices and vinegar. Cook 15 minutes.

3

Canning is very easy. But it takes some practice to remember the order of things. The most important thing is that your canning jars must be sterile, don't touch the lids with your hands, and don't put hot food into cold jars.

So I like to make sure my jars are all prepped before starting, then I keep them warm in a pot of hot water ( not boiling ) while I put the seals and rings into a smaller saucepan and pour boiling water over them to heat them up while I make the rest of the food.

This is where I am going to strongly suggest that you have your favorite canning method directions handy and follow the steps.

Check Out : Canning and Preserving For Beginners By Rockridge Press

4

Once your canning method is all set up, then whisk together 3 tablespoons of cornstarch or clearjel together with cold water in a small bowl. Then pour into your hot corn mixture and whisk more.

Lower your heat to simmer and let this cook for 8 more minutes.

While this is cooking I line my hot jars up on a dishcloth and get the funnel and ladle ready. Filling the jars and putting on the lids goes by very quickly, so prepping these stages makes it easier.

5

Using a ladle and the funnel to keep the food from touching the top of the jars, fill each jar so that 1/2 inch is left at the top. Then with a seal magnet, put each sterile seal on the jar and screw on the lid until finger tight. Then with a towel or jar grasp, move the jar into the canning pot.

If any food comes in contact with the rim of the jar, wipe clean before sealing. The jars are HOT, so use caution.

After you have filled each of your jars, then proceed with your canning directions. I steam my canning jars with my Instant Pot.

6

For best results: allow the jars to sit undisturbed for 24 hours. Then after that, store in a cool dark place for up to 1 year.

Test the jars before storing to make sure the jars have properly sealed by pressing down on the seal. If it pops down, the seal didn't go as planned and this jar goes in fridge to eat right away.

Ingredients

 8 cups corn - fresh or frozen
 2 large sweet onions finely chopped
 4 large banana peppers finely chopped - Feel free to add some hot peppers to this mix if you like some heat.
 1 cup sugar
 1 tsp salt
 3 tsp Hungarian sweet paprika
 3 tsp chili lime seasoning like Tajin
 2 tsp mexican seasoning - We love Penzy's Arizona seasoning.
 3 tsp Turmeric
 2 cups apple cider vinegar
 8 cups water plus 2 tablespoons for later to mix with your thickening agent
 3 tbsp cornstarch OR ClearJel - mixed with 2 tablespoons of cold water.

Directions

1

Add all of your dry ingredients ( except the cornstarch )first to a small mixing bowl. This really helps to get the spices blended well.

This recipe is a southern favorite. Great for everything from burgers to chips. It's a little sweet and a little sour, and the longer it sits the more the flavors burst out. Because this recipe doesn't have preservatives, you should only keep opened jars for 7-10 days. This is why I only open a little jar at a time OR I freeze what's left.

2

I grow most of the peppers in my own garden. But you can find all of them in the produce section of the grocery store.

Finely chop your peppers and onions, and add them to a large pot. Add the corn and 8 cups of water, bring to a rolling boil. After the water boils, slowly add your spices and vinegar. Cook 15 minutes.

3

Canning is very easy. But it takes some practice to remember the order of things. The most important thing is that your canning jars must be sterile, don't touch the lids with your hands, and don't put hot food into cold jars.

So I like to make sure my jars are all prepped before starting, then I keep them warm in a pot of hot water ( not boiling ) while I put the seals and rings into a smaller saucepan and pour boiling water over them to heat them up while I make the rest of the food.

This is where I am going to strongly suggest that you have your favorite canning method directions handy and follow the steps.

Check Out : Canning and Preserving For Beginners By Rockridge Press

4

Once your canning method is all set up, then whisk together 3 tablespoons of cornstarch or clearjel together with cold water in a small bowl. Then pour into your hot corn mixture and whisk more.

Lower your heat to simmer and let this cook for 8 more minutes.

While this is cooking I line my hot jars up on a dishcloth and get the funnel and ladle ready. Filling the jars and putting on the lids goes by very quickly, so prepping these stages makes it easier.

5

Using a ladle and the funnel to keep the food from touching the top of the jars, fill each jar so that 1/2 inch is left at the top. Then with a seal magnet, put each sterile seal on the jar and screw on the lid until finger tight. Then with a towel or jar grasp, move the jar into the canning pot.

If any food comes in contact with the rim of the jar, wipe clean before sealing. The jars are HOT, so use caution.

After you have filled each of your jars, then proceed with your canning directions. I steam my canning jars with my Instant Pot.

6

For best results: allow the jars to sit undisturbed for 24 hours. Then after that, store in a cool dark place for up to 1 year.

Test the jars before storing to make sure the jars have properly sealed by pressing down on the seal. If it pops down, the seal didn't go as planned and this jar goes in fridge to eat right away.

Sweet Corn Relish
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