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Tex-Mex Corn Relish Canning Recipe
Don’t get me wrong, as a food connoisseur I love sauerkraut, however, it’s human nature to want to “change it up a bit”. While traveling through Georgia several summers ago, I fell in love with several different relish toppings. My two favorites were Vidalia Onion Relish and a beautifully colored corn and bell pepper relish. I went on a mission that winter to duplicate the pleasures of summer.
Tex-Mex Corn Relish
makes approx. 5 to 6 pints
I love this relish in the summer on bratwursts or atop a juicy hamburger fresh off the grill. The vibrant colored relish also makes a delicious breakfast condiment served alongside bacon and eggs. Before you know it, you’ll be replacing traditional pickle relish with my Tex-Mex Corn Relish.
- 4 cups White Vinegar
- 1 ¼ cups Raw Sugar
- 2 tbsp Sea Salt
- 8 cups Corn Kernels
- 4 cups Red and Green Bell Peppers, seeded and diced
- 1 ¾ Celery, diced
- 1 cup Onion, finely chopped
- 2 tbsp Dry Mustard
- 2 tsp Celery Seeds
- 2 tsp Ground Turmeric
- ¼ cup Water
- 2 tbsp ClearJel (I have also substituted Liquid Pectin with great results)
- In a medium-sized stock pot, combine vinegar, sugar and salt. Bring to a boil over medium heat being sure to stir until all sugar is dissolved. Gradually add corn, peppers, celery and onion being sure to keep everything boiling. Stir often to avoid scorching. Add the spices and stir.
- Combine the water and ClearJel, mixing well to create a paste. (In a pinch, I have used a pouch of Certo SureJel but for best results use the ClearJel.) After making the paste, mix it well into the vegetable mixture while it is boiling. Reduce heat and boil gently for 5 minutes being sure to stir often to avoid scorching.
- Ladle hot relish into hot jars being sure to leave ½” head space. Wipe rims with a warm wash cloth dipped in vinegar and secure lids and rings. Hand tighten.
- Place jars in water bather and cover with warm water. Process pints in a hot water bath for 15 minutes. Remember, timing doesn’t start until water has come to a full rolling boil. After processing, remove lid and let sit for 5 minutes before removing jars.
Diane, The Canning Diva