Friday, January 11, 2008

Blue Ribbon Corn Relish

I've won a blue ribbon each time I've entered a jar of this corn relish in the county fair but since they judge by appearance instead of taste on the canned goods, I'm not sure that can be considered as a recommendation. Well, take it from me (and DH who said "you did what?!!" when I recently told him I gave away a couple of jars to a visiting friend) this is a good relish. Adds tang and pretty color (plus a bit of heat if you use hot peppers along with the bells) to a dinner plate.

This recipe comes from the 1990 Kerr Kitchen Cookbook: Home Canning and Freezing Guide. If you've never preserved food by canning before, check out the latest Ball Blue Book or an Extension Service site like the National Center for Home Food Preservation so you'll know how to can safely.

10 cups fresh whole kernel corn (yield from 16-20 ears of corn)
1 1/2 cups chopped green bell peppers
1 1/2 cups chopped red bell peppers
1 cup chopped celery
1 cup chopped onions
4 cups white vinegar (labeled 5% acidity)
2 1/4 cups sugar
1 cup water
2 tbs mustard seed
4 tsps non-iodized salt
1 tsp celery seed
1/2 tsp ground turmeric

Drop husked and silked ears of corn into a pan of boiling water. Return to a boil and boil for 5 minutes. Dip ears in cold water to cool quickly. Cut kernels from cob. Do not scrape cobs. Measure 10 cups of cut corn. Reserve any extra corn for another use.

In a large saucepan, combine corn and remaining ingredients. Over medium high heat, bring corn mixture to a boil and boil for 15 minutes, stirring occasionally. Immediately fill hot pint jars with corn mixture, leaving 1/2" headspace. Carefully run a non-metallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in Boiling Water Bath for 15 minutes.

Yield: 6 to 7 pints.

When I want to make this out-of-season, I've used store-bought canned corn instead of fresh. Taste/texture isn't appreciably altered.

To make this with hot peppers, use 1 cup each green bell peppers, red bell peppers and hot peppers of your choice, chopped. I usually use anaheim, jalapeno, or serrano peppers.

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