ZESTY CORN RELISH | CANNING
Serve this updated classic corn relish with tacos, chili, beans and rice, pot roast, grilled or broiled chicken, pork, or fish, sausage, stir it into jarred salsa for extra texture or serve it alone with tortilla chips as a stand alone salsa. You can even chill a jar and serve it as a side salad! Trust me. Once you've tried this, you're going to want shelves lined with crunchy, savoury, sweet, zippy, Zesty Corn Relish.
Provided by Rebecca Lindamood
Categories Side Dish
Time 1h15m
Number Of Ingredients 10
Steps:
- Sterilize at least 10 pint jars (you may only use 6, but it's better to have too many jars ready than to have to sterilize more jars while your relish waits!) If you need help learning how to do this, follow these instructions.
- Shuck the corn and carefully remove the silks. Stand each ear of corn sturdily on its end on a cutting board and use a sharp knife to remove the kernels. Discard the cobs (or use in Corn Stock
- In a large stainless steel or other nonreactive 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, adjust corn and liquid level if necessary to maintain the 1/2-inch headspace. Wipe and clean the rim of the jars with a paper towel moistened with vinegar. Fix new two piece lids in place and screw the rings to fingertip tightness.
- Put the filled, lidded 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. When the 15 minutes are up, turn off the heat, remove the lid and let the jars rest in the water for 5 minutes before carefully transferring to a wire rack or a clean towel lined counter top.
- Let them cool, undisturbed, for 24 hours. When they are completely cool, carefully remove the rings, wipe the jars clean, label (with sharpie or sticker), and store on a shelf in a place out of direct sunlight for up to a year.
Nutrition Facts : Calories 73 kcal, Carbohydrate 15 g, Protein 1 g, Sodium 447 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
EASY CORN RELISH
Make and share this Easy Corn Relish recipe from Food.com.
Provided by Debster
Categories Corn
Time 1m
Yield 3 1/2 cups, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine corn, red pepper, onion, pickle relish and celery in medium-size heatproof bowl.
- Stir together vinegar, oil, sugar, mustard, mustard seed and celery seed in small saucepan.
- Bring to boiling; boil 1 minute.
- Pour over vegetables; stir well.
- Refrigerate, covered, overnight, stirring occasionally.
- Spoon relish into glass jar and tightly cover.
- Store in refrigerator up to 1 week.
CORN RELISH FOR CANNING
A good way to get rid of surplus corn or a really good corn deal-good with brats, dogs, and burgers.
Provided by Diana Adcock
Categories Corn
Time 54m
Yield 6 Pints
Number Of Ingredients 12
Steps:
- Cook ears of corn in boiling salted water for 4 minutes.
- Remove and plunge in ice water-strain-and cut corn from cob-you want 10 cups.
- Combine corn with remaining ingredients in a large pot and simmer for 20 minutes.
- Immediately pack into clean hot pint jars, leaving 1/2 inch head space; seal.
- Process for 15 minutes in a boiling water bath.
ORGANIC ZESTY CORN RELISH
Make and share this Organic Zesty Corn Relish recipe from Food.com.
Provided by Pastryismybiz
Categories Low Protein
Time 5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Juice the lime.
- Combine all ingredients into a medium sized bowl, toss well.
- Refrigerate until chilled through.
- Serve.
Nutrition Facts : Calories 191, Fat 4.2, SaturatedFat 0.6, Sodium 29, Carbohydrate 39.7, Fiber 5.1, Sugar 7, Protein 5.5
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