Making corn relish for the holidays? That sounds like a lot of work to me, but no, not really.

My niece blessed us with some yummy treats this fall, as she was a cannin’ fool. :) A happy one, at that.

Lisa’s so creative, and since I’ve recently been asked about “homemade holiday projects,” I thought I’d include this one today. Especially since it’s still early November, with plenty of time to think ahead to homemade gifts you may want to give.

For me, it’s the worst if I save these projects for December and run out of time. (Not sure if you read my post on how to take things off of your plate during the holiday months.)

What do you do with Corn Relish?

I love how Lisa said to mix a jar of Corn Relish with a can of baked beans, a liitle hot sauce, and serve with tortilla chips!

Think about adding these 3 items to a gift bag for a holiday gift!
-1 jar Corn Relish
-1 can Baked Beans
-1 bag Tortilla Chips

I really appreciate receiving food gifts at Christmas!

So, my mind has already put these little gift packs together, especially since I’ve already canned 24 jars of this yumminess!



Above are my iPhone pics that I took. I actually used fresh corn this past month, but I love how “frozen” is an option. Anyone can buy frozen!

Easy to make.

And then give it away.

For a homemade holiday treat!

What’s on your list of homemade goodies to make for gifts this holiday?

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Home Canned Corn Relish Recipe

Delicious relish using fresh or frozen corn!

Ingredients

  • 60 oz fresh or frozen corn
  • 2 diced bell peppers
  • 2 diced green bell peppers
  • 4 chopped celery sticks
  • 2 small diced onions
  • 1-3/4 cups sugar or Splenda
  • 5 cups white vinegar
  • 2-1/2 tbsp canning or pickling salt
  • 2-1/2 tsp celery seed
  • 1/2 tsp red pepper flakes
  • 1 cucumber diced, peel on
  • 2-1/2 tbsp dry mustard
  • 1-1/4 tsp turmeric

Instructions

  • Heat corn until thawed and add all other ingredients in a large pot, except the dry mustard and turmeric. Bring the mixture to a boil, then simmer for 5 minutes, stirring occasionally.
  • In a saucepan, bring the mixture to boil and simmer for 5 minutes, stirring occasionally.
  • Add the turmeric and dry mustard, simmer another 5 minutes.
  • Follow standard canning procedure, leaving 1/2″ headspace. Process for 15 minutes. Makes 6 pint jars.
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