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Corn Relish (Canning)Dorothy Grimm, Hoffman Estates


  • 16 ears of corn, large
  • 8 c tomatoes, peeled, chopped and drained
  • 6 large onions
  • 4 med red & green bell peppers
  • ½ bundle of celery
  • ¼ t celery seed
  • 3 T salt
  • ½ c white vinegar
  • 1 c sugar



Prepare corn and cut off cobb.  Add onions, peppers, celery, diced tomatoes.  Put in large canning kettle.  Add remaining ingredients.  Boil 1 hour or until done.  Fill pint jars; to seal put in hot water bath till boiling then seal jars.

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