Safety classification
Tested
Testing authority: National Center for Home Food Preservation
Safety reviewed: 09/21/2026
Processing details
Safety classification
Tested
Testing authority: National Center for Home Food Preservation
Safety reviewed: 09/21/2026
Processing details
Tested source
This page follows the National Center for Home Food Preservation recipe for Pickled Corn Relish. Keep the tested ingredient proportions, jar sizes, headspace, preparation steps, and altitude-adjusted processing schedule.
Preparation timeline
- Prepare: Set up the boiling-water canner and keep the permitted jars hot.
- Measure: If using fresh corn, boil the ears for 5 minutes before cutting and measuring the kernels.
- Cook: Follow the tested heating and simmering sequence without shortening it.
- Fill: Hot pack after both required simmers; leave 1/2 inch headspace.
- Process: Process for the altitude-adjusted time below.
- Cool: Leave jars undisturbed for 12 to 24 hours, then check seals.
Equipment
- Boiling-water canner with rack
- Half-pint or pint jars, lids, and bands
- Large nonreactive saucepan
- Knife, cutting board, and food chopper as needed
- Measuring cups and spoons
- Canning funnel and jar lifter
- Bubble remover or headspace tool
- Clean damp cloth and timer
Visual method guide
- Prepare jars and canner.
- Prepare and measure ingredients exactly.
- Complete the tested cooking sequence.
- Hot-pack and leave 1/2 inch headspace.
- Process for your elevation.
- Cool and verify seals.
Safety essentials
- Use vinegar labeled 5% acidity and preserve the tested vegetable-to-vinegar proportions.
- Do not dilute the vinegar, alter the tested ingredient proportions, omit either simmer, or use jars larger than pints.
- Use only the tested jar sizes and leave 1/2 inch headspace.
- Apply the full altitude adjustment.
- Refrigerate any jar that does not seal.
About this recipe
This tested NCHFP recipe preserves pickled corn relish using an acidified hot-pack method and boiling-water processing. The expected yield is about 9 pint jars.
Before you begin
If using fresh corn, boil the ears for 5 minutes before cutting and measuring the kernels. Use vinegar labeled 5% acidity and preserve the tested vegetable-to-vinegar proportions. Prepare the entire
Safety classification
Tested
Testing authority: National Center for Home Food Preservation
Safety reviewed: 09/21/2026
Processing details
Pickled Corn Relish — NCHFP
Ingredients
- 10 cups fresh whole-kernel corn from 16 to 20 ears; or six 10-ounce packages frozen corn
- 2 1/2 cups sweet red peppers diced
- 2 1/2 cups sweet green peppers diced
- 2 1/2 cups celery chopped
- 1 1/4 cups onions diced
- 1 3/4 cups sugar
- 5 cups vinegar 5% acidity
- 2 1/2 tbsp canning or pickling salt
- 2 1/2 tsp celery seed
- 2 1/2 tbsp dry mustard
- 1 1/4 tsp turmeric
Equipment
- Boiling-water canner
- Canning jars Nine pint jars
Directions
- Prepare hot jars and lids. If using fresh corn, boil the ears for 5 minutes, cool, and cut the kernels from the cob. Measure 10 cups.
- Combine peppers, celery, onions, sugar, vinegar, salt, and celery seed in a large pot. Bring to a boil and simmer 5 minutes, stirring occasionally.
- Mix the dry mustard and turmeric with 1/2 cup of the hot mixture. Return it to the pot with the corn and simmer 5 minutes.
- Pack hot relish into hot half-pint or pint jars, leaving 1/2-inch headspace. Remove bubbles, adjust headspace, wipe rims, and apply lids.
- Process half-pints or pints for 15 minutes at 0–1,000 ft, 20 minutes at 1,001–6,000 ft, or 25 minutes above 6,000 ft. Cool 12 to 24 hours and check seals.
Recipe Notes
Private Notes
Questions or results?
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Tried this recipe?
Share your results how it turned out.Serving suggestions
Serve as a side relish with beans, grilled foods, tacos, salads, or sandwiches.
Frequently asked questions
Can I reduce the vinegar or acid?
No. Keep the tested acid type, strength, and proportions.
Can I use larger jars?
No. Use only the jar sizes listed in the tested recipe.
What if a jar does not seal?
Refrigerate it promptly or reprocess within 24 hours with a new lid and the full tested process.
Recipe context
Do not combine this record with another preservation formula.
Troubleshooting
If using fresh corn, complete the 5-minute precook before cutting and measuring the kernels. Refrigerate any unsealed jar promptly or reprocess within 24 hours with a new lid and the full tested process.
Source & provenance
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages:
Typical canning season
Season: Summer, Fall
Months: July, August, September
How much of the main ingredient should I grow?
12–25 lb of Pickling cucumbers per person per year
This is an annual planning range that includes preserving and typical fresh use. Plant, row-foot, and square-foot estimates are shown only when compatible cited yield or spacing data is available.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.