Spicy Corn Relish Recipe with Olives (Water Bath Can)
Easy corn relish recipe with both sweet & hot peppers, and tangy green olives to can and use for topping everything from burgers to nachos.
Servings: 48
Calories: 39kcal
Equipment
- 8 to 12-quart stockpot
- water bath canner
- 6 pint canning jars
- 6 lids (new) and rings (can be used)
Ingredients
- 8 cups corn kernels, about 16 medium ears
- 2 cups chopped sweet red pepper, about 2 large
- 2 cups chopped mild green hot peppers, like poblano or anahiem
- 1/2 cup diced jalapeno peppers (can omit for less spice)
- 1 cup chopped onion
- 1 cup coarsley chopped green olives or black olives
- 4 cups vinegar option: 3.5 cups vinegar + 1/2 cup bottled lime juice
- 1/3 cup honey optional*
- 1 tablespoon dry mustard
- 2 teaspoon salt, to taste
- 2 teaspoon black pepper, to taste
- 1 teaspoon granulated garlic powder (do not use fresh)
- 1 teaspoon cayenne, optional
- 1 teaspoon turmeric, optional
- 1 teaspoon cumin. optional
Instructions
- Add all the ingredients into a large nonreactive stockpot. Bring to a boil, reduce heat and simmer for 25 minutes.
- While the relish is cooking, prepare your boiling water canner, 6-7 pint jars, and lids. See this video for more details. (See notes for canning alternative.)
- Using one warm pint jar at a time, pack the relish into the jar, leaving 1/2 inch headspace. Run a non-metallic spatula inside the jar to release air bubbles. Attach lid to be finger-tip tight (not too tight) and place in rack of canner over simmering water. Repeat with remaining jars (if you are left with some that won't fill a jar, keep it in the refrigerator to eat right away).
- Lower rack into water in canner, bring to a boil and start timing 15 minutes to process the jars, adjusting for elevation. Lower heat a bit to keep the water so it's not boiling too hard (check throughout the process to make sure it's evenly boiling).
- When the timer goes off, remove the canner lid, turn the heat off and let the jars sit in the water for 5 minutes. Then remove the jars one at a time to a towel lined surface where they won't be disturbed for 12-24 hours.
- After cooled, remove the rings and check all the seals by gently trying to remove lids. Fully sealed lids should not move. Any that aren't sealed can be refrigerated.
- Label and date the lids and store the jars in a cool, dark place for up to 18 months.
Notes
*With the sweet corn we found even this reduced amount of sugar more sweet than we'd like so I omit it now. If you want to add the sweet, but can't use honey, use cane sugar instead.
Canning Alternative: you can keep the jars in the refrigerator where they will store wonderfully for up to three months.
-High Altitude Adjustment: If processing at an altitude of higher than 1000 feet above sea level you'll need to adjust the processing time according to this chart.
-If you have any jars that didn't seal (which is rare!), store them in the fridge and use first.
Nutrition
Serving: 0.25cup | Calories: 39kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 198mg | Potassium: 76mg | Fiber: 1g | Sugar: 4g | Vitamin A: 269IU | Vitamin C: 15mg | Calcium: 7mg | Iron: 0.2mg
