HOT AND SWEET CORN RELISH
This is the corn relish recipe I use which I've put together from several different ones. We like our relish spicy, but you can always tone down the heat by cutting back on the Jalepenos and leaving out the red pepper flakes. Serve it chilled. It's always a hit and it looks so pretty on the shelf, too! Since it has a vinegar...
Provided by Tess Geer
Categories Other Side Dishes
Time 35m
Number Of Ingredients 11
Steps:
- 1. Sterilize jars and keep warm. Immerse lids and rings in very hot water and leave them there until you're ready to use them.
- 2. Combine corn, onions, bell peppers, hot peppers, vinegar, sugar, salt, mustard, celery seed, turmeric and red pepper flakes (if using) in a large, non-reactive pot. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 15 minutes stirring occasionally.
- 3. Fill the hot jars with the relish leaving 1" head space, run a small spatula around the inside of the jars to remove air bubbles and wipe rims and jar threads with a damp paper towel. Please lids on jars and tighten rings to fingertip tightness.
- 4. Lower jars on a rack in the canner using a jar lifter. Make sure the jars are covered with at least 3-4 inches of water. Return to a boil and boil gently for 15 minutes.
- 5. Remove jars and place on a clean dish towel out of direct sunlight. Let rest for 24 hours. Test jars for seal and refrigerate any unsealed jars. Store sealed jars in a dark cupboard for up to one year.
CORN RELISH FOR CANNING
A good way to get rid of surplus corn or a really good corn deal-good with brats, dogs, and burgers.
Provided by Diana Adcock
Categories Corn
Time 54m
Yield 6 Pints
Number Of Ingredients 12
Steps:
- Cook ears of corn in boiling salted water for 4 minutes.
- Remove and plunge in ice water-strain-and cut corn from cob-you want 10 cups.
- Combine corn with remaining ingredients in a large pot and simmer for 20 minutes.
- Immediately pack into clean hot pint jars, leaving 1/2 inch head space; seal.
- Process for 15 minutes in a boiling water bath.
SWEET 'N HOT CORN RELISH (FOR CANNING) RECIPE - (4.1/5)
Provided by cwyorkiex3
Number Of Ingredients 10
Steps:
- Prepare the jars and lids. Fill a boiling water canner about halfway with water. Add the jars and bring to a boil. Reduce heat to low and keep jars hot. Scald the lids and keep in the very hot -- not boiling --water. In a large kettle combine corn, onions, bell peppers, hot peppers, vinegar, sugar, salt, mustard, celery seed, and turmeric. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 15 minutes. Spoon the relish into the hot jars and wipe rims and jar threads with a damp paper towel. Using a jar lid magnet or tongs, fit the jars with lids and screw on rings tightly. Place on a rack in the canner and lower into the water. Bring back to the boil, cover, and boil gently for 15 minutes. Makes 6 to 7 1-pint jars.
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- Mix the water with the flour or clear jel. Add a few spoonfuls of the hot liquid from the pot, stir that in. Add this mixture to pot and stir well immediately. Let simmer for another 5 minutes, stirring frequently to avoid burning at the bottom of the pot. Don't try to simmer it down to a really thick relish at this point, as it will thicken substantially when it cools anyway.
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