Canned Corn Relish

I cut, I canned… I CONQUERED!  Yesterday, I was flipping through the Better Homes and Gardens July issue and came across a recipe for Blue Ribbon Corn Relish.  The idea of canning, I must say, doesn’t thrill me; however, it looked so pretty in the jars that I figured I had nothing to lose and gave it a shot.  I did it!!!

I made a half recipe of what was given in the magazine and it’s both tasty and beautiful.  A half recipe gave me 7 half-pints and a little extra to put in the fridge.

CORN RELISH

  • 8 ears corn
  • 1 c. water
  • 1 1/2 c. celery, chopped
  • 3/4 c. red pepper
  • 3/4 c. green pepper
  • 1/2 c. onion
  • 1 1/4 c. vinegar
  • 3/4 c. sugar (heaping)
  • 2 tsp. ground mustard
  • 2 tsp. sea or pickling salt
  • 1 tsp. celery seed
  • 1/2 tsp. ground tumeric
  • 1 1/2 T. cornstarch

Fill canner with 6-7 inches hot water and set over high heat to boil.  Fill clean, half-pint jars with hot water and set aside.  Submerge lids in hot water as well.

Cut corn from cobs and put in large pot with 1 c. water.  Bring to boil and let cook for 5 minutes, or until corn is tender.  Meanwhile, cut peppers and onion.  Once corn is cooked, drain excess liquid and return corn to pot.  Add peppers, onion, vinegar, sugar, mustard, salt, celery seed and turmeric.  Bring to boil and boil gently for 5 minutes more.  In a small dish, combine cornstarch with 1 T. water and mix until cornstarch is dissolved.  Add cornstarch mixture to pot and boil until thickened slightly.

Fill jars to within a 1/2-inch of the top.  Wipe rims, set lids on top and tighten with canning rings.  Submerge jars, right side up, into boiling water and let boil for 15 minutes.  Remove from water and set on counter.  Tops should “pop” within minutes of being removed from water.  Leave rings on for at least 12 hours, wipe jars, and put away.

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