BWB Canning: Spicy Corn Relish

Today’s the day! I have my very first canning recipe to post!

Trying my hand at boiling water bath canning was fun. Plus, my mom was here to help. Canning is a very process-oriented task, which I enjoy. Sometimes it’s nice to follow steps exactly and come up with exactly the product I was expecting.

My mom found this recipe a while ago and mailed it to me, but I didn’t get any canning supplies together until she and dad came to visit. And since she was the one who initially found the recipe, I thought it would be fun if she and I canned together.

My mom’s mom was a working mother, and did not can at home, but she had many aunts and other relatives who did, so she was familiar with the process. I (on the other hand) did not grow up with a canning mom (or relatives) but have done a lot of research. And I mean a lot.

I changed this recipe a bit. I like some heat to my relish, so I substituted a poblano pepper for green pepper, and changed up the spices. It made for a colorful, crunchy, sweet/spicy relish that I am looking forward to putting over my next batch of nachos.

Spicy Corn Relish

Ingredients:

  • 1 red bell pepper, chopped
  • 1 onion, chopped
  • 1 poblano pepper, chopped
  • 3 ribs celery, chopped
  • 8 ears corn
  • 1 C. water
  • 1 C. white vinegar
  • 1/4 C. lime juice
  • 3/4 C. sugar
  • 2 tsp. dry mustard
  • 1 tsp. pickling salt
  • 3 Tbsp. corn starch
  • 1 Tbsp. cumin

Step 1: Chop all the veggies (except corn). Place them together in a large bowl.

Step 2: Husk and wash the corn. Remove the kernels from the corn cobs. Do not scrape the cob.

Step 3: Put the corn in a large stock pot with the water. Bring it to a boil then reduce heat to a simmer.

Step 4: Simmer, covered, for five minutes. Drain the water.

Step 5: In the same pot, combine the cooked corn and the other veggies. Stir in the vinegar, sugar, mustard, salt, cumin, and lime juice.

Step 6: Bring to boiling and boil gently, uncovered, for five minutes. Stir together the cornstarch with 2 Tbsp. water. Add it to the corn mixture. Cook and stir until slightly thickened and bubbly.

Step 7: Meanwhile, prepare jars by washing and drying. Fill BWB canner and place jars inside on rack. Heat until almost boiling. Place lids in a small saucepan. Bring to a simmer, then turn off heat and cover until needed.

Step 8: Once the jars are hot, leave them in the water until you are ready to fill them. When you are ready, drain the jars and place them on a towel to fill.

Step 9: Fill the hot jars, leaving 1/2″ headspace (space between the edge of the jar and the food). Using a canning funnel (and your mom) makes this step easy.

Step 10: run a plastic spatula around the inside of the jars to remove air bubbles. Wipe down the rims of the jars. Use a lid lifter (a stick with a magnet) to pull lids out of the simmering water and place them on the jars.

Step 11: Once the lids are placed, screw on the screw bands, just until fingertip tight (just until your fingers meet resistance when screwing on the bands).

Step 12: Place the filled jars into the heated BWB. Bring to boiling. Once at a rolling boil, let the jars process (boil in the water) for 15 minutes.

Step 13: After they have processed for the right amount of time, use a jar lifter (or tongs) to remove the jars from the canner. Place them on a towel in an out-of-the-way spot to cool completely (24 hours). Usually, if they are processed correctly, the jar lids will begin making a metallic popping sound as they seal. It’s a satisfying sound.

Step 14: After 24 hours, test the jars for a seal. If the lid does not give when you push on the middle, remove the screw bands. Gently try to lift the lid with your fingers. If it doesn’t lift, then you have a proper seal.

Don’t forget to label your lids with the product and date:

Store them in a cool dry place and enjoy the relish on burgers, nachos, or anything that needs a crunchy kick!

The Wife

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6 thoughts on “BWB Canning: Spicy Corn Relish

  1. Looks great! One bit of advice: Let the jars rest until cool (several hours or overnight). Then gently remove the rings, wipe down the jars and store without the rings. This will prevent the rings from getting stuck (which leads to damaged rings) and allows you to carry on and reuse the rings on the next batch. You may wonder why this all matters…when you’ve become an obsessive canner you’ll find that the jars soon outlast the (rusting,dented) rings. Then we’ll be ready to talk about the (Tattler brand reusable) lids…
    You chose a great time to get into this, too. Soon you’ll have tons of beautiful fruits (BWB) and veggies at bargain rates. I like to can soups in early fall as well. I also can meats- like those bargain corned beef briskets you can get after St Patty’s day…sadly there is no 12 step program!

  2. love the recipe, and the fact that you are a first time canner! It does get addictive, my mother canned before I was born, and my older brother also canned a lot (he was 12 years older) but I never did for years, then my brother taught me how and I can lots! One tip I will share is to use the oven for the jars, I put the lids and RINGS into a pot of water on the stovetop, and put the jars in the oven top down in a shallow pan with the oven on at minimum 190F (have been known to put it at 280F) filling with about 1 inch of water int he pans, two large metal 12×18 pans will fit side by side on my lower oven rack. This will hold about a dozen jars up to 2 dozen depending on size. Easier than dumping that water out to fill the jar, and just as sterile.

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