Q: Can I use frozen corn instead of fresh corn for this sweet corn relish recipe?

A: Yes, frozen corn works just fine. Thaw it completely and drain off any extra water before you mix it in. Fresh is always my first choice in the summer, but frozen gets the job done beautifully the rest of the year.

Q: Do I need an Instant Pot to make this canning corn relish recipe?

A: Not at all. You can boil the corn on the stove for 5 to 6 minutes instead. The Instant Pot just speeds things up and frees your hands to chop everything else while it runs.

Q: How long does homemade canned corn relish last?

A: Properly sealed jars stored in a cool, dark place will last up to 1 year. (Always check to make sure the seal has not broken, or the lid is popped. If it is, toss it at once) Once you open a jar, keep it in the refrigerator and use it within 2 weeks. I know your family will go through it faster than that anyway.

Q: Can I make this as a small batch corn relish recipe?

A: Absolutely. Cut the recipe in half and you will get about 2 pints. That is a great place to start if you are new to canning or just have a few ears of corn to use up.

Easy Homemade Corn Relish Side Dish - Crafting a Family Dinner

Name: Easy Home-Made Corn Relish
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 8 Ears of Corn; 1 cup of water; 1/2 small Head of Cabbage chopped fine; 1 med. Onion chopped; 2 Green Peppers chopped; 1 Red Pepper chopped; 2 cups White Vinegar; 2 cups Brown Sugar; 1 tablespoon Salt; 1 tablespoon Mustard Seeds; 1 tablespoon Celery Seeds; 1 Tsp Turmeric

Ingredients

Units Scale

8 Ears of Corn
1 cup of water
1/2 small Head of Cabbage chopped fine
1 med. Onion chopped
2 Green Peppers chopped
1 Red Pepper chopped
2 cups White Vinegar
2 cups Brown Sugar
1 tablespoon Salt
1 tablespoon Mustard Seeds
1 tablespoon Celery Seeds
1 Tsp Turmeric

Cook Mode Prevent your screen from going dark

Instructions

1. Put the husked ears of corn in the Instant Pot with about 1 cup of water and set it for 4 minutes.

2. While the corn is cooking, chop the other ingredients. Get a large canning pot full of water started on the stove and bring it to a boil for the water bath.

3. Mix all the chopped ingredients together and set aside. Remove the corn kernels from the cob using a sharp kitchen knife, taking your time.

4. Mix the corn kernels in with the rest of the ingredients and fill the sterilized mason jars, leaving about an inch of room at the top.

5. Sterilize your glass jars in the dishwasher on the sterilize setting. Boil the lids and rings in a small pot of water for five minutes. Wipe the top rim and edge of each jar clean and seal with the lid and ring. Water bath for 30 minutes.

Notes

The Corn Zipper is the best tool I have found for removing corn kernels. It works so much faster and cleaner than a knife.
Always wipe the jar rim clean before sealing. A dirty rim will prevent a good seal.
Any jar that does not pop and seal while cooling should go straight into the refrigerator and be used within 2 weeks.
To make a small batch, cut the recipe in half. You will get about 2 pints.
Canned jars stored in a cool dark pantry will keep for up to 1 year. (Always check to make sure the seal has not broken, or the lid is popped. If it is, toss it at once)

Author: Crafting a Family Dinner: Lois Epps
Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Canning
Cuisine: American

Nutrition

Serving Size: 2 tablespoon
Calories: 26
Sugar: 4.5 g
Sodium: 66.5 mg
Fat: 0.2 g
Carbohydrates: 6.1 g
Fiber: 0.4 g
Protein: 0.5 g
Cholesterol: 0 mg