Reviewed and updated by Adair Hoover, Food Safety & Preservation Program Assistant, Clemson University and Dr. Susan Barefoot, Professor Emerita & Extension Program Team Leader Food Safety & Nutrition, Clemson University, 03/12. Originally reviewed and adapted for use in South Carolina by P.H. Schmutz, HGIC Information Specialist, and E.H. Hoyle, Retired Extension Food Safety Specialist, Clemson University, 11/99.
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.
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.
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!
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.
|Canned Product||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|
This information is supplied with the understanding that no discrimination is intended and no endorsement of brand names or registered trademarks by the Clemson University Cooperative Extension Service is implied, nor is any discrimination intended by the exclusion of products or manufacturers not named. All recommendations are for South Carolina conditions and may not apply to other areas. Use pesticides only according to the directions on the label. All recommendations for pesticide use are for South Carolina only and were legal at the time of publication, but the status of registration and use patterns are subject to change by action of state and federal regulatory agencies. Follow all directions, precautions and restrictions that are listed.