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!!)
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.