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Home / Relish / Southwestern Corn Relish

Southwestern Corn Relish

Filed Under: Relish, Seasonal Fall Tagged With: Corn

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Southwestern Corn Relish

This is a recipe for a home-canned corn relish with a bit of a Tex-Mex slant on it.

This is a very easy relish to make especially if you avail yourself of the cheats: thawed frozen corn, and canned diced tomatoes.

Contents hide
  • 1 The recipe
  • 2 Southwestern Corn Relish
    • 2.1 Ingredients
    • 2.2 Instructions
  • 3 Reference information
  • 4 Recipe notes
  • 5 Recipe source
  • 6 Safety Check
  • 7 Nutrition information
    • 7.1 Regular version
    • 7.2 Sugar and Salt Free Version

The recipe

If you wish to adjust batch size, do the math first on paper.

Jar size choices: Quarter-litre (½ US pint / 250 ml / 8 oz) OR half-litre (1 US pint / 500 ml/ 16 oz)

Processing method: Either water-bath or steam canning

Yield: 4 x half-litre (US pint) jars

Headspace: 2 cm (½ inch)

Processing time: 15 minutes either size jar

3.58 from 7 votes
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Southwestern Corn Relish

Yield: 4 x half-litre (pint) jars

Course Condiments
Cuisine American
Keyword Relish
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Yield 4 x half-litre (pint) jars
Calories 21 kcal

Ingredients

  • 600 g corn kernels (frozen or fresh. 4 cups / 1 US quart / 21 oz in weight)
  • 750 ml tomatoes (diced. Drained from a can is fine. 3 cups / 24 oz)
  • 150 g onion (chopped. 1 cup, 5 oz. 1 large)
  • 250 g green bell pepper (seeded, chopped. 1 ½ cups, 8 oz. 1 large)
  • 125 g red bell pepper (seeded, chopped. ¾ cup, 4 oz. 1 medium)
  • 100 g sugar (white. ½ cup / 4 oz)
  • 500 ml cider vinegar (cider vinegar, 5% acidity or higher. 2 cups / 16 oz)
  • 1 tablespoon pickling salt
  • 2 tablespoons mustard seed
  • 1 teaspoon chile flakes (optional)
  • liquid smoke (few drops, optional)
Metric - US Customary

Instructions

  1. Zap the frozen corn niblets in the microwave with some water just until they are all thawed and no cold spots are left. About 5 to 6 minutes should do it. Drain well.
  2. Add to a large pot, along with all the other ingredients down to and including the chile flakes.
  3. Bring to a boil, then lower to a simmer for 30 minutes.
  4. Add liquid smoke to taste, if using.
  5. Pack hot into quarter-litre (½ US pint) jars or half-litre (US pint) jars.
  6. Leave 2 cm (½ inch) headspace.
  7. Debubble, adjust headspace.
  8. Wipe jar rims.
  9. Put lids on.
  10. Process in a water bath or steam canner.
  11. Process either size jar for 15 minutes; increase time as needed for your altitude.
  12. Best after at least a few weeks of jar time.

Reference information

How to water bath process.

How to steam can.

When water-bath canning or steam canning, you must adjust the processing time for your altitude.

Australia and New Zealand vinegar strength special notes.

Southwestern Corn Relish

Recipe notes

  • For the canned tomatoes, you’ll want about 1200 ml (42 oz) canned tomatoes, before draining. If you are in North America, that’s 1 + ½ tins that are 800 ml (28 oz) each. You don’t need to go crazy pressing the liquid out of the tomatoes, just get out what comes out easily without a lot of excessive pressing. You’ll want to end up with between 600 and 700 g (21 to 24 oz) of tomato that you’re adding to the pot, if you are using canned.
  • Feel free to increase the heat by adding more chile flake. You might also wish to add in some cayenne pepper, or some ground dried cumin.
  • Do not use any starch thickener to thicken this; it could affect heat penetrating properly to the centre of the jars during processing.
  • Tip: add the drained-off corn water and tomato juice to a tub in the freezer for making soup stock from.
  • Instead of the salt, you can use a non-bitter, non-clouding salt sub. We have found Herbamare Sodium-Free to meet those requirements.
  • You can reduce the sugar, or use the same volume amount of granulated Splenda®, or use 1 teaspoon of liquid stevia. For stevia, we’d recommend Better Stevia liquid stevia .

Recipe source

Corn Relish with Tomatoes. Ziedrich, Linda. The Joy of Pickling. Boston, Massachusetts: The Harvard Common Press. 2009. Page 318.

Modifications made:

  • Added flavouring of chile flakes and liquid smoke;
  • Devised off-season alternatives for using frozen corn and tinned tomatoes.

To make original recipe: Use corn kernels scraped from 9 cobs of corn (making about 1 litre / US quart in volume). Skip the microwave warming phase. Just use them direct. Use a volume of 750 ml (3 cups / 24 oz) of seeded, diced fresh tomato: Ziedrich advises to gently squeeze out some excess liquid from them.

Safety Check

Southwestern Corn Relish has a pH of 4.01, tested using 25 g solids, 50 ml distilled water. Well below upper safety cut-off of 4.6 pH.

Southwestern Corn Relish has a pH of 4.01, tested using 25 g solids, 50 ml distilled water. Well below upper safety cut-off of 4.6 pH.

Nutrition information

Regular version

Per 2 tablespoons / 30 ml

  • 21 calories, 106 mg sodium

southwestern corn relish nutrition regular

Sugar and Salt Free Version

Per 2 tablespoons / 30 ml

  • 14 calories, 4 mg sodium
  • Weight Watchers PointsPlus®: 2 tablespoons: 0 points; 2 to 8 tablespoons: 1 point.

southwestern corn relish nutrition

Southwestern Corn Relish

* Nutrition info provided by https://caloriecount.about.com

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

* Better Stevia ® is a registered trademark of the NOW Foods Company.

* Herbamare ® is a registered trademark of the A. Vogel Corporation.

* Pickle Crisp ® is a registered trademark of the Jarden Corporation.

Southwestern Corn Relish

Tagged With: Corn

Filed Under: Relish, Seasonal Fall Tagged With: Corn

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