Hot Corn Relish

corn-relish
This is a slightly tweaked version of the Ball Blue Book classic. My grandmother used to make a corn relish that was a little more on the sweet and sour side. What I like about this one is that it’s only sour enough to make water-bath canning OK, but not so sour that you can’t mix it into a bowl of beans and call it a “salad.” If you’d like to change the recipe, feel free to add or substract peppers, onions, cabbage, sugar, or spices, but be sure that you’re using at least a quart of vingar for the quantities of vegetables listed here. And one more thing: remember to check your vinegar to make sure it’s at least 5% acidity.

Hot Corn Relish

2 quarts cut raw corn (somewhere between 10 and 18 ears)
1 quart chopped cabbage
1 c. chopped onion
1 c. chopped sweet peppers (some combination of green, red, purple, and yellow is nice)
Up to 1/2 c. hot peppers (I used 3 serrarnos with seeds and 2 habanero without and thought that was plenty)
1 c. sugar
2 T. black mustard seed
1 T. salt
1 quart cider vinegar, at least 5%
1 c. water

1) Combine everything in a large pot and bring to a boil. (Time-saving tip: start cooking it once you’ve chopped/sliced about half the vegetables.) Simmer for 20 minutes.

2) Meanwhile, start a boiling-water bath for canning, sterilize your jars (this made 7 pints), and warm your lids. Pack the hot relish into the hot jars, leaving 1/4″ headspace. Don’t be afraid to pack it tightly—the more tightly it’s packed, the less mushy it will get while cooked. Run a spatula around the edges to remove air bubbles, then top with the cooking liquid. Adjust the lids.

3) Process pint jars 15 minutes in a boiling-water bath.

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