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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Friday, August 17, 2007

Corn Relish

Corn is in season here and while it is very doubtful we will ever see the lower prices of yesteryear it is still economical to preserve it. As with most foods I preserve, I always figure out my overall costs including electricity. This is the first year I've been able to get old-fashioned yellow corn. For the past five or six years the only corn available has been the peaches & cream variety which freezes and cans reasonably well but yellow corn gives better results for both.

Corn Relish

Corn relish is a tasty way to preserve corn. It is nice condiment for cook-outs and grilled meat, especially good on hot dogs or hamburgers. Corn relish is bright and cheery in the jars, sure to entice the taste buds. It is perfect for gift giving so be sure to make extra. I like using half pint mason jars.

Corn Relish
modified* from: Jean Paré, Company's Coming, Preserves, Corn Relish Pp. 121.

10 cobs yellow corn
1 green pepper, seeded and finely chopped
1 red pepper, seeded and finely chopped
1/2 large Spanish onion, chopped fine
1/2 tsp sea salt
2 1/4 c organic granulated sugar
2 1/4 c white vinegar
1/2 tsp celery seed
1 tsp dry mustard powder
1 tbsp Clear Gel**
1/2 tsp turmeric
2 tbsp water

Prepare vegetables. Cut the corn from the cobs without scrapping the cobs. Measure out 4 1/2 c of corn. Place all the ingredients except the last four into a stock pot. Stir then bring to a boil over medium-high heat. Reduce heat to a simmer. Simmer uncovered for 30 minutes, stirring occasionally. Mix the last four ingredients in a small dish then stir into the vegetables. Return to a low boil while stirring. [The mixture will not thicken but over the next two weeks after processing it will thicken to a relish consistency.] Pour into hot sterilized jars leaving 1/4 inch headspace. Remove any air bubbles. Wipe the rims. Adjust two piece lids. Process in boiling water bath canner for 15 minutes. Remove from canner. Allow to cool. Test for seal then store.
Yield: 6 half pints

My Notes:
*Jean's recipe calls for 9 cobs of corn and 1/2 cup of celery. I add extra corn and omit the celery. Her recipe uses cornstarch which is no longer recommended for canning. I substitute Clear Gel (not the instant). I've also modified the kind of onions, sugar and salt but not the amount. No processing time is indicated in the original recipe so I process 15 minutes in a boiling water bath canner.
**Do not use instant Clear Gel.


5 food lovers commented:

Lx said...

yum!
what's happened to milk prices??

Garden Gnome said...

Milk prices here are determined by the dairy board so they are consistent from store to store with variety stores selling at slightly higher prices.

VegStrong Recipe Box said...

Question : I just made a big batch of corn relish last night (jarred, processed and sealed). I want to know can I store this anywhere or should it be kept in the refrigerator? I did not use this recipe but maybe you can help.

VegStrong Recipe Box said...

How should corn relish be stored? I did not use this recipe but maybe you can help. They have been jarred, processed and sealed last night and I'm not sure if it should be kept refrigerated or stored in the basement.

Garden Gnome said...

Corn relish when properly processed in a boiling water bath canner for 10 minutes can be stored on the shelf in a cool, dark area. Safe canning guidelines from the USDA indicate home canned foods should be used within one year of processing but this is more for nutritional purposes. Properly stored home canned foods will keep longer.