Friday, May 18, 2012

Corn Relish!

I can everything!  I am so allergic to so many things that I can not buy any commercially prepared products (with rare exceptions).  Most items have preservatives, additives, or fillers in them that I can not have.  This includes all condiments, jams, jellies, sauces, salsas, and more.  What has this done for me and my family?  It has helped our complexion's beyond measure!  We have clearer skin, we aren't 'aging' like our peers, we look and feel better than we ever have!  So, each night I will post a new and incredible canning recipe!!

5/17/12  Today is about corn!  Corn was on sale at my local Publix at $0.30 each!  That is a great deal around here and I needed 16 ears to make this fantastic corn relish!  The original recipe called for some items that I couldn't have so I'm going to substitute some things and leave out some others!  Here is the link to the original recipe:  SBCanning

My Recipe is as follows (mostly it is just substitutions that I am doing!

Corn Relish (picture coming soon of my version!!)

16 to 20 fresh ears corn (8 cups) (you could use frozen corn as well, let thaw)
2 cups water
1 1/2 cups diced bok choy (6 stalks)
1 1/2 cups diced red bell peppers (2 medium)
1 1/2 cups diced green bell peppers (2 medium)
1 cup diced leeks (1 large)
3 cups white vinegar
1 3/4 cups sugar
4 t. dry mustard
2 t. kosher salt
2 t. dill seed

Note: The original recipe calls for the vegetables to be "chopped". You will want to "dice" them which will be about the size of a large kernel of corn so that each bit will have all of the ingredients. 

For fresh corn:
 Remove husks from corn. Scrub with a stiff brush to remove silks; rinse. Cut kernels from the cob, but do not scrape cobs.  Measure 8 cups of kernels.  In an 8-10 quart stainless steel pot combine the 8 cups of corn kernels with 2 cups water. Bring to boiling, reduce heat. Simmer, covered for 4 to 5 minutes or until corn is nearly tender, drain.

For frozen corn:
 Thaw corn in a strainer until corn is no longer frozen removing excess water. 

Measure 8 cups. In the 8-10 quart stainless steel pot combine corn, celery, sweet peppers, and onion. Stir into the pot, the vinegar, sugar, mustard, kosher salt, and dill seed. Bring to a boil, stirring until sugar dissolves, reduce heat. Simmer uncovered for 5 minutes while stirring occasionally.



Note: The original recipe calls for cornstarch and water (3 Tablespoons each) to add as a thickener. You should substitute 2 Tablespoons Clear Jel and 1/4 cup water or add 3 Tablespoons of Ball Flex Pectin no sugar/low sugar to give the recipe a thicker consistency or you can omit the thickener completely. (I used the Clear Jel version as I'm allergic to Ball Flex Pectin)
If you are adding thickener - Stir into corn mixture and bring back to boil for one minute if you used pectin; five minutes for Clear Jel, stirring constantly. 

Remove from heat. Ladle hot relish into hot, sterilized pint canning jars, leaving 1/2 inch headspace. Wipe jar rims; adjust lids. Process for 15 minutes in the water bath, starting timing once the water has come to a rolling boil. Yields 5 pints.


2 comments:

  1. Thank you! It is quite good! Great as a side dish or on hot dogs! Enjoy!

    ReplyDelete