Southern Corn Relish

1. Either dice all the vegetables into uniform shape and size as the corn kernels, or working in batches, pulse in food processor. BUT DO NOT puree!
2. Transfer diced vegetables and serrano pepper to 6-quart Dutch oven or soup pot. Add the vinegar, sugar, salt and spices. Bring to a boil, reduce the heat to simmer and cover. Cook for 20 minutes.
3. Spoon the corn relish into sterilized jars and seal. The relish will last 6 weeks refrigerated.
4. OPTIONAL: To can, process as directed below.

CANNING

1. Clean the jars and lids with hot soapy water. Fill a large stockpot with enough water to cover your jars by 1-2 inches. Place your rack on the bottom of the pot and transfer to stovetop. Turn heat to medium and place your jars in the pot to keep them hot until ready to fill.
2. Carefully remove jars from hot water, shaking off excess water. Pour hot Corn Relish into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe rims of jars with a damp paper towel to remove any spill residue. Place a lid on the jar and screw a ring on until finger-tight. Process jars 15 minutes, depending on altitude.
3. The processing times are for high acid foods based on canning at sea level to 1000 feet. When processing at higher altitudes, adjust the processing time according to the below times.Altitude in Feet >> Increase Processing Time1,001-3,000 ft above sea level = 5 min3,001 - 6,000 ft above sea level = 10 min6,001 - 8,000 ft above sea level = 15 min8,001 - 10,000 ft above sea level = 20 min
4. Remove jars from water bath and allow to cool completely and lids pop, letting you know they are sealed.