Yesterday I realized I’m what you’d call a volume canner.
I always thought, “I do a fair amount of canning,” and that felt accurate—until I shared a photo of a small portion of what I used the long holiday weekend to preserve. The reacties I received made me think more deeply about how much I actually put up.
“Wow!!” “Woah!!!” “Holy moly!”—apparently not everyone fills hundreds of jars in a typical summer. Guilty as charged. Obsessed? Probably. But there’s a reason.
I fill jars with things that are delicious, versatile, and often impossible to buy in stores. Some items can be found commercially, but most of what I preserve isn’t readily available unless you make it yourself or know an obsessive canner happy to share the literal fruits of their labor.
During canning season, guests at my house often find themselves coaxed into tasting a spoonful of something new with, “Try this and tell me what you think!” I like to think my homemade versions taste fresher, are better for you, and carry a little more romance—like concord grape jelly made from grapes I picked with my kids.
There are about five recipes I make in quantities that even surprise me. I routinely can Smoky Roasted Tomato and Tomatillo Salsa (dozens of pints each summer), candied jalapeños (well over a hundred jars between eating and gifting), and garlic dill pickles (many quarts). I also make unsweetened fruit juice concentrates (apple, Concord, Niagara) and this favorite: Zesty Corn Relish. This year I’ve already canned roughly 50 pints and I plan to make a few more batches.
Zesty Corn Relish is an adaptation of a recipe from The Joy of Pickling, developed with my sister Jessamine. Jess and I share the canning passion and swap jars when the weather cools. I first tried her version and kept a jar on my shelf until the perfect moment: a night we made pulled pork tacos and I’d forgotten any toppings. Jessie’s corn relish came out of the basement and disappeared instantly with enthusiastic approval. I knew then I had to make it in abundance.
I tweaked Jess’s recipe by adding jalapeños for heat. The result is a bright, fresh corn flavor—about as close as you can get to eating corn right out of the field—and far superior to frozen or off-season canned corn. The relish has a chameleon quality: it pairs with nearly everything.
Use it on tacos, with chili, stirred into beans and rice, over pot roast (a family favorite), alongside grilled or broiled chicken, pork or fish, or with sausage. Stir some into jarred salsa for extra texture, serve it as a salsa with tortilla chips, or chill a jar and offer it as a side salad. Once you try this, you’ll want shelves lined with crunchy, savory, sweet, zippy Zesty Corn Relish.
Zesty Corn Relish | Canning
Rebecca Lindamood
Ingredients
- 18 ears of fresh sweet corn on the cob
- 2 cups diced red bell pepper
- 1 1/2 cups diced green bell pepper *See Notes
- 1/2 cup minced fresh jalapeno **See Notes
- 1/4 cup minced garlic
- 2 tablespoons coarse Kosher salt
- 4 teaspoons dried mustard powder
- 4 cups cider vinegar
- 1 cup water
- 2/3 cup light brown sugar
Instructions
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Sterilize at least 10 pint jars (you may only use six, but it’s better to have extra prepared than to stop and sterilize more while the relish waits).
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Shuck the corn and remove the silks. Stand each ear on end and use a sharp knife to cut off the kernels. Discard the cobs or save them for corn stock.
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In a large nonreactive pot, combine all ingredients and bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer for 20 minutes.
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Ladle the hot relish into sterile jars, leaving 1/2-inch headspace. Remove air bubbles and adjust contents to maintain headspace. Wipe rims with a paper towel moistened with vinegar. Place new two-piece lids and screw rings fingertip tight.
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Place the jars in a canner, ensure they are covered by at least 1 inch of hot water, bring to a full boil, and process for 15 minutes. After processing, turn off the heat, remove the lid, and let jars sit in the water for 5 minutes before transferring to a rack or a towel-lined countertop.
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Allow jars to cool undisturbed for 24 hours. When completely cool, remove rings, wipe jars clean, label, and store in a cool, dark place for up to a year.
Notes
If you prefer a spicier texture, leave the seeds in when mincing jalapeños. I usually remove the seeds for texture, but follow your taste.
Nutrition
Nutritional information is an estimate and provided as a courtesy. Calculate values with the exact ingredients you use if required.
did you make this recipe?
Share your results and tag @foodiewithfam on Instagram with #foodiewithfamily so the author can see your take.
Do you can? Are you a hobby canner, an obsessive one, or somewhere in between?
Canning Gear Basics:
If you’re new to canning and need equipment, seek out reputable canning supplies. Proper jars, lids, a large nonreactive pot or water bath canner, jar lifter, and reliable recipes are good places to start.