Sweet Corn Relish

Ingredients

Instructions

1. 1Wash 7 pint-size canning jars in hot soapy water or a dishwasher and keep them hot; simmer new lids in hot water per the manufacturer's directions and keep them hot until needed.
2. 2Husk and clean the corn, blanch the ears in boiling water for 3 minutes, cool slightly, and cut the kernels from the cob to measure 10 cups; finely chop the bell peppers, onion, and celery.
3. 3In a large pot, combine the corn, peppers, onion, and celery with 3 cups white vinegar (5% acidity), 1 1/2 cups sugar, 1 cup water, 4 teaspoons canning salt, mustard seed, and turmeric, and bring to a boil, stirring occasionally.
4. 4Reduce the heat and simmer the relish for 15 minutes, stirring occasionally, until the vegetables are just tender, then ladle the hot relish into the hot jars, distributing the vegetables and liquid evenly.
5. 5Make sure the liquid covers the vegetables in each jar and leave 1/2 inch of headspace.
6. 6Remove air bubbles with a non-metallic spatula, top off with more hot liquid if needed to keep 1/2 inch headspace, wipe the rims clean, center the lids, and apply the bands fingertip-tight.
7. 7Process in a boiling-water canner with jars covered by at least 1 inch of water for 15 minutes for pints and 20 minutes for quarts, timed once the water returns to a full rolling boil; add 5 minutes at 1,001 to 3,000 feet, 10 minutes at 3,001 to 6,000 feet, or 15 minutes above 6,000 feet.
8. 8Turn off the heat, wait 5 minutes, then move the jars to a towel-lined counter to cool undisturbed for 12 to 24 hours.
9. 9Press the center of each lid to confirm the seal, remove the bands, wipe the jars down, and label with the contents and date.
10. 10Store sealed jars in a cool, dark place for up to about 1 year, wait at least 1 to 2 weeks before eating for the flavors to blend, and refrigerate after opening.
11. 11Do not reduce the vinegar or pack in extra corn and vegetables beyond the amounts given, since that lowers the acidity that keeps this relish safely shelf-stable.