AnnieinIdaho
True Blue Farmgirl
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437 Posts
Annie
ID
USA
437 Posts |
Posted - Jul 29 2012 : 11:40:01 PM
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Hi..I have not tried this Corn Relish recipe but you may be happy with it. It is in the Ball Blue Book guide to preserving 2012. Yield: about 6 pints 2 quarts cut cooked corn (about 18 ears) 1 quart chopped cabbage (about 1 small head) 1 cup chopped onion (about 1 medium) 1 cup chopped sweet green peppers (about 2 small) 1 cup chopped sweet red peppers (about 2 small) 1 to 2 cups sugar 2 tablespoons dry mustard 1 tablespoon celery seed 1 tablespoon mustard seed 1 tablespoon Ball Salt 1 tablespoon turmeric 1 quart vinegar 1 cup water Ball Pickle Crisp (optional) Combine all ingredients in a large saucepot. Bring to a boil; reduce heat and simmer 20 minutes. Pack hot relish into hot jars, leaving 1/2 inch headspace. Add Pickle Crisp to each jar, if desired. Remove air bubbles. Adjust 2-piece caps. Process 15 minutes in a boiling-water canner. Recipe variation: To make corn relish without cabbage, substitute 1 cup chopped celery for cabbage. Add 1 clove garlic, minced. Follow directions in recipe.
Another recipe I found in Settlement Cookbook 1954 Corn Relish Ingredients: 1 quart raw corn cut from the cob 3 cups chopped cabbage 1 cup chopped stalk celery 2 red peppers, seeded 2 green peppers, seeded 1 onion 1 cup sugar 2 tablespoons salt 3 tablespoons dry mustard 3 cups vinegar Grind or chop together the first 6 ingredients, add the rest of the ingredients, cook until corn is tender (about 15 minutes). Bottle and seal. Good luck. I know these are a lot of ingredients to "experiment" with in an untried recipe. But I have faith in these two resources. Best to you! Annie
"The turnings of life seldom show a sign-post; or rather, though the sign is always there, it is usually placed some distance back, like the notices that give warning of a bad hill or a level railway-crossing." Edith Wharton, 1913 from 'The Custom of the Country'. |
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