Corn Relish

Corn Relish

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  • Yields: 7 Pints
Corn Relish


8 cups whole kernel corn (approx 15-20 large ears of fresh corn)

4 cups chopped celery

1 cup chopped onion

2 cups chopped green pepper

2 cups chopped sweet red pepper

2 cups vinegar

2 cups sugar

2 1/2 cups water (separated)

2 tsp celery seed

2 tbsp Mrs. Wages® Pickling & Canning Salt

1/4 cup all-purpose flour

2 tbsp dry mustard

1 tsp turmeric


1Husk and silk ears of fresh corn in the late milk stage. Cook for 5 minutes in boiling water and cool quickly in cold water. Drain, blot dry, and cut the whole kernels from the cob. Measure 8 cups of whole kernel corn.

2Combine the chopped celery, onion, green pepper, and red pepper in a large pot. Add vinegar, sugar, 2 cups of water, celery seed, and salt. Bring this mixture to a boil and then simmer 5-6 minutes.

3In a small bowl, blend four, dry mustard, and turmeric in 1/2 cup of cool water. Add this flour mixture and corn to the pot. Cook relish, stirring for 5 minutes.

4Immediately pack hot relish into hot, clean half-pint jars. Adjust lids. Process immediately for 20 minutes, using boiling water bath method.



Recipe suggestion: Canning Cubed Pumpkin


Find more information on Mrs. Wages® Pickling & Canning Salt here.





This relish can be made anytime during the year by using canned or frozen whole kernel corn.

Pack type: Hot Pack
Process type: Boiling Water Bath
Process time: 20 minutes

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