Home-Style Corn Relish

A traditional accompaniment for barbecued hot dogs and hamburgers, a spoonful of Corn Relish adds colour and texture to any entrees, year round.


  • 8 cups (2000 ml) corn kernels, about 20 ears of corn*
  • 4 cups (1000 ml) diced red & green peppers, 4 large (2 red; 2 green)
  • 1 3/4 cups (425 ml) diced celery
  • 1 cup (250 ml) finely chopped onion
  • 4 cups (1000 ml) white vinegar
  • 1 1/4 cups (300 ml) granulated sugar
  • 2 tbsp (30 ml) pickling salt
  • 2 tbsp (30 ml) dry mustard
  • 2 tsp (10 ml) celery seed
  • 1-2 tsp (5-10 ml) turmeric
  • 2 tbsp (30 ml) all-purpose flour or ClearJel
  • 1/4 cup (50 ml) water 


  • Blanch ears of corn in boiling water 5 minutes; cut corn from cob. Measure 8 cups (2500 ml). Prepare and measure peppers, celery and onion; add to corn and set aside.
  • Place 6 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.
  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
  • Combine vinegar, sugar and salt in a large stainless steel saucepan. Over medium-high heat, bring to a rolling boil. Maintaining the boil, gradually stir in vegetables a cup at a time. Stir in mustard, celery seed and turmeric.
  • Combine flour and water making a paste; stir into vegetables. Boil gently, stirring frequently, 5 minutes or until relish reaches desired consistency.
    • Ladle relish into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more relish. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining relish.
    • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 15 minutes.*
    • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
    • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.