We have endlesssss vegetables to can from our garden. Especially having harvested nearly 200 ears of corn in a day over the weekend! I only have a water bath canner, so I’m having to add acidic foods and pickle the veggies to get them preserved.
I was a little skeptical of canning corn, especially in a relish recipe, but I’m soooo happy I did! This recipe is AMAZING… And while it’s not my own, (trust me you wouldn’t be safe eating something I canned off the top of my head!) it comes from a source I trust and it needs to be shared.
I accidentally read the recipe wrong and only purchased one small jalapeno when I went to buy ingredients for this treat, so I followed the directions for adding extra bell pepper to keep the acidity at a safe level.
While I’ve been guilty of eating this with a spoon, I have some recommendations for how to eat it. I know, it seems a little weird to just keep jars of. But you won’t regret using it on tofu eggs (In breakfast burritos! Yum!), on chili, meat substitutes, mixed into soup, as a dip for tortilla chips, as a garnish for tacos, mixed into guacamole or queso, on veggie dogs/brats, and so many other options….
Posting this recipe to my website exactly as it appears where I discovered it would really be robbing the owner of those views, so please visit Foodie With Family for the recipe along with tips, tricks, and hacks!
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