Getting Canning Equipment Ready

Fill a large canner with hot water and bring to a boil.

Wash, inspect, and sterilize jars by placing them upside down in a tray of water and leaving them in a 225 F oven for at least 10 minutes.

Wash, inspect, and place jar lids and rings in a large saucepan and cover with water. Add a jar funnel and any other equipment that needs sterilizing. Heat to a simmer then keep warm.

Prepping the Corn Relish

Meanwhile, add all the chopped ingredients and brine ingredients to a large pot or Dutch Oven. Heat and allow to come to a boil.

Filling Jars and Processing

Once you are ready to jar the relish, take two hot jars out of the oven, fill them and top up with a bit of hot vinegar brine. Leave about 1 cm of head space.

Tap the jars on the counter top to remove any air bubbles and add more vinegar if needed. Quickly top with a lid and fasten the ring just slightly, not too tightly.

Place each filled jar in the rack of the canner, then lower it into the boiling water.

You may need to remove water to prevent overflowing as the water boils or you may need to add boiling water to ensure the jars are covered with at least an inch of water at all times. It's a good idea to keep a kettle of boiling water on while hot water canning.

Process for 15 minutes or more, depending on your elevation. Here in Calgary, Alberta I processed these 250 ml jars for 25 minutes at a rolling boil.

Remove from boiling water and allow to cool. Do not disturb for 12 hours.