Sunday, October 6, 2013

Corn Relish

My grandparents on my dad's side have always had a large garden - since they were dairy farmers and lived on a farm, this made sense.  But now, even though they are into their eighties, their vegetable garden is still much larger than mine. 

Grandma called me up the other day and said they had "some extra corn" (this is my dining room table heaped with fresh corn on the cob from them). Thank you Gramma and Granpa!

They sure had a lot extra!  But I was very excited to put it to good use. 

We set up a corn-cob-slicing station on an outside table, as it makes such a mess!

This big red bowl holds 42 (!) cups.  That is a lot of corn!  And still more to slice off the cob!

I decided to make three things with the corn: regular canned corn, special freezer corn, and corn relish.  Today we are going to make corn relish - but I will be posting the other recipes soon!

To start the corn relish, I needed some peppers.  I picked a pail full of miscellaneous hot and sweet peppers from the garden.  

Then minced the peppers in the food processor and added them to the corn, along with some spices.

I cooked the mixture for a bit, then canned it in a boiling water bath for 15 minutes.

Tangy + sweet = delicious.  Corn relish works in place of salsa with chips, or as a condiment on tacos or enchiladas or something, or as a topping for grilled meats, ect...

Or you can just eat it by the spoonful.  

Corn Relish 

  • 2 quarts cut corn (about 18 ears) 
  • 2 cups finely chopped onion 
  • 1 cup chopped sweet green peppers 
  • 1 cup chopped sweet red peppers 
  • 1/4 to 1/2 cup chopped hot peppers (I used Hungarian hot peppers)
  • 1 to 2 cups sugar 
  • 2 to 4 cloves garlic, minced 
  • 2 tablespoons dry mustard 
  • 1 tablespoon celery seed 
  • 1 tablespoon mustard seed 
  • 1 tablespoon salt 
  • 1 tablespoon turmeric 
  • 1 quart vinegar

 Remove husks and silks from corn; cut corn from cobs (do not scrape cobs). Measure 8 cups of corn kernels.  In an 8- to 10-quart heavy kettle or pot combine corn and remaining ingredients. Bring to a boil; reduce heat and simmer for 30 minutes. Pack hot relish into hot jars, leaving 1/4 inch head space. Adjust two piece caps. Process 15 minutes in a boiling water canner. Yield: about 7 pints

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