Tangy Homemade Corn Relish

1. Fill a large boiling water bath canner about three-quarters full. Add the empty canning jars and bring to a boil. Reduce the heat to maintain a low simmer.
2. Put the lids and bands in a saucepan and cover with water. Bring to a simmer and keep them hot over the lowest heat.
3. Combine prepared vegetables in a large, nonreactive saucepan or Dutch oven. Add vinegar, sugar, salt, turmeric, and mustard seed.

1. Heat to boiling, simmer 25 minutes or until the vegetables are tender.
2. Fill the hot canning jars, wipe the rims and threads with a damp cloth, and then place the hot lids on the jars. Screw the bands on the jars, but don't over-tighten them.
3. Put the filled jars in the hot water in the canner. If the water does not come up to at least 1 inch above the tops of the jars, add more hot water. Bring the water to a boil; cover the pan and reduce the heat to maintain a gentle boil. Boil for 15 minutes. See below for high altitude times.

High Altitude Process Times

• Process for 15 minutes in a boiling-water canner, or 20 minutes for altitudes of 1001 to 6,000 feet.
• Over 6,000 feet, process for 25 minutes.

See Also

Preparing Jars for Canning and Boiling Water Bath Processing

Reader Comments

"I made this recipe and won a blue ribbon in the county fair and second place overall. All my friends and neighbors keep asking for it." G.Kirk.

"My mother used to make this recipe when I was at home. We added hot peppers to some because my dad loved hot sweet and spicy, My mother did a remarkable job canning and preserving for her family, and everything she made was eaten and it was delicious. Did I say she was a Georgia peach, everything we ate was Southern." Viola

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