This corn relish is a hit!  So amazing!  When the local corn crop hits the stores, I hit the kitchen.  I’ve topped soups with this relish, topped baked potatoes and of course, you’ll love it with hamburgers and hot dogs.

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It’s adapted from a Canadian Living Canning recipe.

This recipe makes approximately 6 500ml jars.


  • 10 cups        fresh whole kernel corn (16 to 20 medium-size ears), or six 10-ounce packages of frozen corn
  • 2 cups          granulated sugar
  • 2 cups         diced sweet red peppers
  • 2 cups         diced sweet orange or green peppers
  • 2 cups          chopped celery
  • 3 cups          diced onions
  • 4 cups         white vinegar
  • 2 tbsp          pickling salt
  • 4 tsp            celery seed
  • 2 tbsp          dry mustard
  • 1 tsp            turmeric
  • 6 tbsp          all purpose flour
  • 6 tbsp          cold water


IMG 0848In a large Dutch oven, bring vinegar, sugar, salt, dry mustard, celery seeds, turmeric, to boil.  Stir in the corn, onions and celery, reduce the heat and simmer, stirring often, until softened, about 20 minutes.

Whisk flour with cold water; whisk into pan.  Add peppers, bring to boil and cook, stirring often, until thickened, about five minutes.

Pack into hot 500 ml canning jars (or 250 ml jars) leaving 1/2-inch headspace.  Remove any air bubbles.  Carefully wipe the rims of the jars, cover with discs, screw on bands until resistance is met. Boil in boiling water canner for 20 minutes.  Turn off the heat.  Uncover and let jars stand in canner for 5 minutes.  Remove jars from the canner and allow to cool for 24 hours.

Add about one teaspoon of your favourite hot sauce to the corn relish mixture.

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