November 24, 2017

Corn Relish

Corn Relish

Faith Pineo Photo | Corn Relish

This may sound crazy, but one of my very favorite things about summer is all the canning and freezing that comes with it. Green beans, tomatoes, carrots, pickles, relishes, jams, jellies, peppers, basil, celery, squash – where does the list end? For some a hot stove, a steamy kitchen and a blistering  August day doesn’t sound like much fun. But when you open that cupboard door or peer into the back of that freezer shelf some frigid February night and pull out the makings of a soup straight from your garden, summer returns with little memory of the toil.

But what to do with a bounty of corn? How about some relish? Easy and quick, this relish can be made any time of the year. Use it on hot dogs or burgers, as a side to baked beans or on anything that strikes your fancy.

Corn Relish

8 cups of corn (use either fresh corn cut from 16-20 ears or use a high quality brand of frozen corn, both work equally well)
2 cups water

Cover and bring the corn to boiling in a large, nonreactive pot. Reduce heat to a simmer. For fresh corn: cook for 5 minutes. For frozen corn: cook for 2 minutes. Do not overcook. Drain and return corn to pot.

Add in:

3 cups chopped celery
1 1/2 cups chopped sweet red pepper
1 1/2 cups chopped sweet green pepper
1 cup chopped onion

Make sure all vegetables are chopped so they’re about the same size as the corn kernels.

Stir in:

2 1/2 cups vinegar (either white or cider vinegar may be used; cider vinegar will give you a tangier relish)
1 3/4 cups sugar
4 tsp. dry mustard
2 tsp. pickling/canning salt
2 tsp. celery seed
1 tsp. ground turmeric

Bring to boiling. Boil gently, uncovered for 5 minutes, stirring often. After 5 minutes, stir 3 tablespoons of corn starch with 2 tablespoons of water in a small bowl. Add to relish mixture, stir in and cook for 2-3 minutes longer, until thickened and bubbly.

While the relish is cooking, prepare your hot jars by boiling half pint or pint glass jars in another pot for at least 5 minutes. Ladle hot relish into the clean, hot jars leaving about 1/2 inch of headspace. Wipe rims with a clean cloth, top with lids. Process filled jars in a boiling water canner for 15 minutes (time this after the water returns to boiling). Remove jars and cool completely before storing.

Makes about 5 pints.

– Faith Pineo