I had all the ingredients for this growing in my garden so I decided to try a corn relish recipe I found in my Ball Blue Book. Since this is a pickled item it can be safely processed in a waterbath canner. Remember, usually corn or other vegetables need the pressure canner.
Gather your canning supplies
Start by getting the water in your canner heating and gather all canning supplies.
Chop all veggies and combine in a large pot. I love that this recipe has the actual measurements listed. Often I've seen recipes that have 1 small head of cabbage... well who says what is small????
Original Recipe calls for 1 to 2 cups of sugar. Not having made it before I split the difference and went with 1.5 You can adjust this as you like.
Add the rest of the ingredients, spices, vinegar and water. Simmer ingredients for 20 minutes.
Pack into pint jars. What I do is fill each jar first with the solid ingredients, then go back and top them off with the liquid.
This way I don't get down to the last jar and end up with lots of liquid and not much solids.
Remember to try not to slop it all over like I did today. My counter now has pretty yellow blotches all over.
This is caused by either the dry mustard or the Turmeric... whichever one it doesn't really matter. All I know is..... it doesn't really add to the look of my kitchen, what do you think? (I've done this before... it wears off after a while)
Carefully wipe the rims clean and add your lids. Leave 1/4 inch headspace. and process in a water bath canner. How to use a water bath canner.
Process your corn relish for the time listed below. Be sure to adjust for your altitude!
Pints - process for 15 minutes