Recipe safety classification
Tested source recipe. Follow the cited formula, jar size, headspace, and complete altitude-adjusted process exactly.
Processing details
Use the complete source-specific process in the recipe card.
Publisher source
Preparation timeline
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Equipment
Use the equipment stated in the recipe card.
Visual method guide
Prepare, fill, process or refrigerate, and store exactly as classified on this page.
Safety essentials
Do not alter safety-critical values.
About this recipe
Corn Relish — Mrs. Wages is retained as a source-specific record.
Before you begin
Review the complete source and recipe card.
Altitude and processing schedule
Use the source schedule for your canner elevation.
Corn Relish — Mrs. Wages
Ingredients
- 8 cups whole kernel corn (approx 15-20 large ears of fresh corn)
- 4 cups chopped celery
- 1 cup chopped onion
- 2 cups chopped green pepper
- 2 cups chopped sweet red pepper
- 2 cups vinegar
- 2 cups sugar
- 2 1/2 cups water (separated)
- 2 tsp celery seed
- 2 tbsp Mrs. Wages® Pickling & Canning Salt
- 1/4 cup all-purpose flour
- 2 tbsp dry mustard
- 1 tsp turmeric
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
Directions
- Husk and silk ears of fresh corn in the late milk stage. Cook for 5 minutes in boiling water and cool quickly in cold water. Drain, blot dry, and cut the whole kernels from the cob. Measure 8 cups of whole kernel corn. Combine the chopped celery, onion, green pepper, and red pepper in a large pot.
- Add vinegar, sugar, 2 cups of water, celery seed, and salt. Bring this mixture to a boil and then simmer 5-6 minutes. In a small bowl, blend four, dry mustard, and turmeric in 1/2 cup of cool water. Add this flour mixture and corn to the pot. Cook relish, stirring for 5 minutes.
- Immediately pack hot relish into hot, clean half-pint jars. Adjust lids. Process immediately for 20 minutes, using boiling water bath method.
- Processing: As published by Mrs. Wages: "Process immediately for 20 minutes" (boiling water bath canner) - 20 minutes.
Recipe Notes
Private Notes
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Frequently asked questions
Follow the safety classification and cited source.
Recipe context
Do not combine this record with another preservation formula.
Troubleshooting
Discard food showing spoilage; never taste to determine safety.