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Relishes

Pickled Corn Relish

Ingredients:

10 cups fresh whole kernel corn (16 to 20 medium-size ears), or six 10-ounce packages of frozen corn
2½ cups diced sweet red peppers
2½ cups diced sweet green peppers
2½ cups chopped celery
1¼ cups diced onions
1¾ cups sugar
5 cups vinegar (5 percent)
2½ tablespoons canning or pickling salt
2½ teaspoons celery seed
2½ tablespoons dry mustard
1¼ teaspoons turmeric

Yield: About 9 pints

Procedure: Boil ears of corn 5 minutes. Dip in cold water. Cut whole kernels from cob or use six 10-ounce frozen packages of corn. Combine peppers, celery, onions, sugar, vinegar, salt and celery seed in a saucepan. Bring to boil and simmer 5 minutes, stirring occasionally. Mix mustard and turmeric in ½ cup of the simmered mixture. Add this mixture and corn to the hot mixture. Simmer another 5 minutes. If desired, thicken mixture with flour paste (¼ cup flour blended in ¼ cup water) and stir frequently. Fill jars with hot mixture, leaving ½-inch headspace. Adjust lids and process according to the recommendations in the table below.

Pickled Pepper-Onion Relish

Ingredients:

6 cups finely chopped onions
3 cups finely chopped sweet red peppers
3 cups finely chopped green peppers
1½ cups sugar
6 cups vinegar (5%), preferably white distilled
2 tablespoons canning or pickling salt

Yield: 9 half-pints

Procedure: Wash and chop vegetables. Combine all ingredients and boil gently until mixture thickens and volume is reduced by one-half (about 30 minutes). Fill sterile jars with hot relish, leaving ½-inch headspace, and seal tightly. Store in refrigerator and use within one month. Caution: If extended storage is desired, this product must be processed. Process according to the recommendations in the table below.

Sweet Pepper Relish

Ingredients:

5 cups ground green bell peppers (about 7 to 8 peppers, or 3 to 4 pounds before grinding)
5 cups ground red bell peppers (about 7 to 8 peppers, or 3 to 4 pounds before grinding)
1½ cups ground onion (3 medium yellow onions, 2½ to 3 inches diameter, before grinding)
2½ cups cider or white distilled vinegar (5%)
2 cups sugar
4 teaspoons pickling salt
4 teaspoons mustard seed

Yield: About 6 pint jars

Procedure: Wash peppers well; trim to remove stems and seeds. Peel, core and wash onions. Cut peppers and onions into large pieces. Coarsely grind peppers and onions (see Note at end of procedure).

Measure 5 cups of each type of ground bell peppers with their juice, and 1½ cups of the ground onion, including juice. Combine the measured peppers and onions with the remaining ingredients into a large stockpot. Bring the mixture to a boil over high heat. Reduce heat and cook at a low boil for 30 minutes, stirring often to prevent scorching.

Fill the hot relish into prepared hot pint jars, leaving ½-inch headspace. If needed, remove air bubbles and re-adjust headspace to ½-inch. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process according to the recommendations in table below.

Note: For recipe development, peppers and onions were ground using a stand mixer grinder attachment with the coarse blade.

Additional Note: Refrigerate any leftover relish after filling jars, and enjoy freshly made!

Pickled Green Tomato Relish

Ingredients:

10 pounds small, hard green tomatoes
1½ pounds red bell peppers
1½ pounds green bell peppers
2 pounds onions
½ cup canning or pickling salt
1 quart water
4 cups sugar
1 quart vinegar (5%)
⅓ cup prepared yellow mustard
2 tablespoons cornstarch

Yield: 7 to 9 pints

Procedure: Wash and coarsely grate or finely chop tomatoes, peppers and onions. Dissolve salt in water and pour over vegetables in large kettle. Heat to boiling and simmer 5 minutes. Drain in colander. Return vegetables to kettle. Add sugar, vinegar, mustard and cornstarch. Stir to mix. Heat to boil and simmer 5 minutes. Fill sterile pint jars with hot relish, leaving ½-inch headspace. Adjust lids and process according to the recommendations in the table below.

Recommended Processing Times for Canned Relishes in a Boiling-water Bath

Style of Pack Jar Size Process Time (Min.) at Altitudes of:
0 – 1000 ft. 1001 – 3000 ft. 3001 – 6000 ft. Above 6000 ft.
Pickled Corn Relish
Hot Half-Pints or Pints 15 20 20 25
Pepper Onion Relish
Hot Half-Pints or Pints 5 10 10 15
Pickled Green Tomato Relish
Hot Pints 5 10 10 15
Sweet Pepper Relish
Hot Pint or Half Pint 10 15 15 20

Source:

  1. USDA. Complete Guide to Home Canning. Agriculture Information Bulletin No. 539. (Reviewed 1994)
  2. National Center for Home Food Preservation, Relishes, Salads; http://nchfp.uga.edu/how/can_06/sweet_pepper_relish.html

If this document didn’t answer your questions, please contact HGIC at hgic@clemson.edu or 1-888-656-9988.

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