Sweet 'n Hot Corn Relish (For Canning) PRINT
- YIELD: 6-7 pint jars
This is a flavorful corn relish with a little heat from jalapeno peppers or other hot peppers.
|9||cups corn kernels, fresh or frozen thawed|
|2||pounds sweet onions, chopped|
|2||cups chopped red and green bell pepper|
|1||cup finely chopped hot peppers, such as Hungarian red wax, jalapenos, etc.|
|3||cups cider vinegar (at least 5% acidity)|
|1½||cups granulated sugar|
|1||tablespoon canning salt or kosher salt|
|2||teaspoons dry mustard|
|1||teaspoon celery seed|
Prepare the jars and lids. Fill a boiling water canner about halfway with water. Add the jars and bring to a boil. Reduce heat to low and keep jars hot. Scald the lids and keep in the very hot — not boiling —water.
In a large kettle combine corn, onions, bell peppers, hot peppers, vinegar, sugar, salt, mustard, celery seed, and turmeric. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 15 minutes.
Spoon the relish into the hot jars and wipe rims and jar threads with a damp paper towel. Using a jar lid magnet or tongs, fit the jars with lids and screw on rings tightly.
Place on a rack in the canner and lower into the water. Bring back to the boil, cover, and boil gently for 15 minutes.
Makes 6 to 7 1-pint jars.