Relish too thin?
Hello, I have been enjoying reading the threads here the past few days, having found this forum when searching for canning info. I have not done any canning in about 20 years, until this past week. I have done some chili sauce, pickled hot garlic scapes, and bread and butter pickles in the last few days. Yesterday I made the Homestyle corn relish, following the Bernadin book recipe. I know I did everything according to the directions, but today upon checking the seals on the jars, I notice that the liquid in the relish is still quite thin. I used the flour/water instead of ClearJel. I cooked it for longer than the 5 minutes 'until desired consistancy', but I wasnt sure what the consistancy was supposed to be, assuming it would thicken upon sitting for a couple of weeks. I used thawed frozen corn. Will the liquid thicken or did I ruin the whole batch?