Date and label your jars! This fresh corn relish recipe isn't meant to be preserved or canned, so there's no vinegar here, but there's still a nice acidity from the fresh lime juice.

30 Recipes For Canning Vegetables This Summer Ideal Me

Fry the onion and capsicum for about 5 minutes or until tender.

Corn relish recipe for canning. Wipe rim, and secure lids onto the jar. Place all ingredients into a large pot and cook until tender, about 25 minutes. 1 pint vinegar 1 cup sugar 1 tablespoon dry mustard 1 head cabbage, shredded (approx.

Cook onions and capsicum until soft. 1 ¼ cups raw sugar; The vibrant colored relish also makes a delicious breakfast condiment served alongside bacon and eggs.

Ingredients 18 ears of fresh sweet corn on the cob 2 cups diced red bell pepper 1 1/2 cups diced green bell pepper *see notes 1/2 cup minced fresh jalapeno **see notes 1/4 cup minced garlic 2 tablespoons coarse kosher salt 4 teaspoons dried mustard powder 4 cups cider vinegar 1 cup water 2/3 cup. Add vinegar, sugar, turmeric, and salt to the onion and capsicum mixture. Spoon corn relish into clean, hot pint canning jars, leaving 1/2 inch headspace.

When time is up, remove them from the canner and allow them to seal. 4 cups red and green bell peppers, seeded and diced Place them in water bath canner, and when the water comes to a boil, set the timer for 15 minutes.

Cook ears of corn in boiling salted water for 4 minutes.