it’s been a long long time . . .

And in between there were many excellent meals eaten, and beaching and boating and cooking and . . . all in due time.

In the meanwhile, I cooked up some corn relish the other day to use up some ears of corn from the CSA that I didn’t know what to do with. Aren’t these little jars awesome? They hold 125ml (1/2 cup), so the perfect amount for two people (or one, I don’t think Dave liked the corn relish). I think it’s delicious, the perfect topping for burgers or hotdogs. Another benefit of using wee jars is that I didn’t need to buy a new big pot to can them! One of my existing pots worked just fine, since they are so short.

Just a quick note: the recipe says to use 12-16 ears of corn, and makes 5 pints. I had 4, and made 6 125ml jars, with a small tupperware leftover to put right into the fridge. I scaled the recipe accordingly. And I only used red pepper, because I have an overabundance from the CSA.

Also, this is by no means a guide to canning. I highly suggest you read up on it (Better Homes and Gardens, the book I use, has lots of good tips), because bad canning can result in bad food resulting in sickness. And sickness is no good.


Corn Relish (from the Better Homes and Gardens New Cookbook)

8 cups of corn kernels (~ 12-16 ears of fresh corn)
2 cups water
3 cups chopped celery (~6 stalks)
1-1/2 cups chopped red sweet pepper
1-1/2 cups chopped green sweet pepper
1 cup chopped onion
2-1/2 cups vinegar
1-3/4 cups sugar
4 tsp dry mustard
2 tsp pickling salt
2 tsp celery seed (left this out)
1 tsp turmeric
4 tbsp cornstarch
2 tbsp water

1. Put the corn kernels into a big pot with the water. Bring to boil, reduce heat and simmer for about 5 minutes. Drain.
2. Add celery, peppers and onions to the corn. Mix in the rest of the ingredients up to the cornstarch (keep that for later). Bring to boil, simmer for 5 minutes. Combine cornstarch with water, add to simmering mix, and cook for a few minutes more.
3. Put into (clean!) jars. Put on lids. Put into a pot of boiling hot water and process for 15 minutes. Let sit on counter for 12ish hours or so.

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