Corn Relish – Respectin’ The Old Ways
In trying to decide what to post today I asked for votes on the Southern Plate Family Page on Facebook between Corn Relish and Unfried Fried Ice Cream. I honestly expected the ice cream to win out but am heartened by the healthy respect of corn relish nowadays. There were about 95 votes and it seemed to be pretty equally divided. I could have counted but I have a firm policy against using math unless absolutely necessary and yes, counting counts.
So I did the only diplomatic thing I could do, I let Mama decide!
I love to can, even though it may be considered antiquated and unnecessary by some. I can’t help but think about the old days, how efficient houses were ran back then, out of necessity. Women would tend to their gardens all summer long not as a hobby, but knowing that how that garden fared would determine how her family fared over the winter months. Eating fresh vegetables during the summer with a constant eye on canning, dehydrating, and various other methods of “putting up” food for the winter. How much a woman canned really made all the difference in whether or not her family went hungry. With that in mind, its hard not to have a reverence and appreciation for canning today.
Relish was an easy way to save vegetables and the combinations were limitless. This corn relish is a little similar to a relish called “End Of The Garden Relish” where you pretty much took everything that was left in the garden and combined it together. I customized this recipe for my own tastes and you can do that, too. Just know that as you add or take away you will end up with more or less in terms of quantity to can.
I had to hunt all over to track down enough jars to can this. I was talking to my mother about how many canning jars I’ve bought over the past few years and how I still ended up not having enough and we got to talking about what a waste it is that folks throw away canning jars nowadays when they are done using the contents. Canning jars can be good for generations as long as they don’t have any chips or cracks on them or around the rim. You just buy new lids each year and you’re good to go!
I give away a lot of my canned items, though, so it makes sense that my jar collection would have to be constantly replenished. Mama says back in the old days whenever someone gave you a gift of something they had canned, it was customary to give them something you had canned as well, and in doing so you had traded one of your jars for one of theirs. Smart folks back then!
Now for those of you who say “I wish I could can” I want you to know that you ABSOLUTELY can! Canning is simple as can be, so don’t be intimidated by it. Folks have been doing it for countless generations and there is absolutely no reason why you can’t, too. You don’t even need any special equipment, other than the jars and lids. I don’t even own a canner, I just use a big old pot lined with a dish towel to keep my jars from clinking together while they are boiling. I did a full tutorial on this a year or so ago 
with step by step photos and even a little video to start it out so click here to go visit that and can away!
Once you are done canning, be sure you check out these brilliant canning labels that you just print out and place in the lids. No more sticky residue to remove and no more wondering what is in the jar! They even have a back side where you can print the date it was canned and request that they return or reuse the jar. My post includes the template for you to download and use in Microsoft Word.
To make this recipe exactly as I am, you’ll need: Bell Peppers, tomatoes, vidalia onions, vinegar, and frozen corn.
Of course you can use fresh corn but I gotta tell ya, if I’m going to go to the trouble of shucking and preparing fresh corn, I’m gonna eat every last bite of it fried. I recently put up eighty ears of corn and ended up with enough for about five meals. Thats a lot of work for just a few meals! Fresh corn is a precious thing and since we’re canning this you won’t be able to tell much difference so lets keep it easy, alrighty?
Alrighty.
For your tomatoes, they don’t have to be ripe, but if they are that is alright. You can even use green ones if you like. Vinegar is essential. That is what is going to give us the acid we need to preserve all of this.
But wait, we’re not done yet..
You’re gonna need some spices. I am using Ground Turmeric, Ground Mustard, and Celery Seed.
You’re also going to need a little bit of Sugar and Salt.
Just plain old table salt is fine. Salt adds flavor and also serves as a preservative.
Chop up your onion, tomatoes, and bell peppers. Put all of that in a pot with your corn.
Now you’re gonna need a R-E-A-L-L-Y big pot! This is the pot I’m gonna use to boil my jars in later, too. It’s massive. I got it pretty cheap several years ago at TJ Maxx or Marshall’s or one of those stores.
Add your vinegar
And your sugar
and your salt. I know you are thinking this is a lot of salt but keep the amount of vegetables in perspective and it really isn’t. You do need the salt, honest. It won’t taste salty when you are done.
Add your turmeric
Celery Seed
and ground mustard
Stir that up as best you can. You’re going to bring it to a boil over medium high heat, stirring often, then reduce the heat to medium and keep stirring every now and then, for about thirty minutes, or until the vegetables are tender.You are going to think “wow, this is not nearly enough liquid” but as your vegetables start cooking up it will generate a whole lot more.
Here it is stirred up after it has cooked for a little bit.
and while we’re waiting on that to cook, do you subscribe to Southern Plate?
Click here to subscribe and receive an email from me each time I post something new.
No one will ever see or have access to your email address but me.
It’ll look like this. If you try to take a photo of it it will steam up your camera lens.
Isn’t that beautiful?
Can according to directions found here.
Enjoy your garden all year long!
Corn Relish
Ingredients
- 3- 32 ounce packages frozen whole kernel Corn
- 4 Cups chopped Bell Peppers (can be any color but green is pretty)
- 2 Cups chopped Vidalia onions (about two large)
- 4 Cups chopped red tomatoes (can use green if that is what you have)
- 5 Cups Vinegar
- 2 Cups Sugar
- 1/4 Cup Salt
- 1 Tablespoon Turmeric
- 1 Tablespoon Celery Seed
- 1/2 Tablespoon Ground Mustard (not bottled mustard, but dry)
Instructions
- Combine all vegetables in a large pot. Add vinegar, sugar, salt, turmeric, celery seed, and mustard. Heat to a boil, stirring often. Reduce heat and simmer for 30 minutes, or until vegetables are tender, stirring every now and then to ensure even cooking.
- Seal in hot, sterilized canning jars according to directions that can be found on my canning tutorial (the link to visit that post is directly below this recipe card). Try to get an equal amount of liquid in each jar. You need a good bit of liquid to cover the vegetables but you strain that out when you serve it. Process for 10 minutes in boiling water for pint size, and five for half pints. Yields 12 Pints
- *I prefer to can things in 1/2 pint jars so I can have more to give away, which is why I never seem to have half pint jars! :)
Google Recipe View Microformatting by ZipList Recipe Plugin
Ingredients
- 3- 32 ounce packages frozen whole kernel Corn
- 4 Cups chopped Bell Peppers (can be any color but green is pretty)
- 2 Cups chopped Vidalia onions (about two large)
- 4 Cups chopped red tomatoes (can use green if that is what you have)
- 5 Cups Vinegar
- 2 Cups Sugar
- 1/4 Cup Salt
- 1 Tablespoon Turmeric
- 1 Tablespoon Celery Seed
- 1/2 Tablespoon Ground Mustard (not bottled mustard, but dry)
Instructions
- Combine all vegetables in a large pot. Add vinegar, sugar, salt, turmeric, celery seed, and mustard. Heat to a boil, stirring often. Reduce heat and simmer for 30 minutes, or until vegetables are tender, stirring every now and then to ensure even cooking.
- Seal in hot, sterilized canning jars according to directions that can be found on my canning tutorial (the link to visit that post is directly below this recipe card). Try to get an equal amount of liquid in each jar. You need a good bit of liquid to cover the vegetables but you strain that out when you serve it. Process for 10 minutes in boiling water for pint size, and five for half pints. Yields 12 Pints
- *I prefer to can things in 1/2 pint jars so I can have more to give away, which is why I never seem to have half pint jars! :)
Print This Recipe
**Visit my canning tutorial for instructions on how to can this! Click
here.
Kolene submitted this to the quote page yesterday and I just loved it. Be sure to send it to someone you care about today, I bet they could use a hug in their email!
Quick!
Put your left hand over your right shoulder and
your right hand over your left shoulder!
That was a quick hug from me!
Posted by Christy Jordan
on Jul 22 2010. Filed under Sauces/Other, Side Dishes.
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Looks tasty! I wish I had time to can! Maybe someday when grad school is over! It has to end someday!
Sonya,
Go ahead – give it a try! It doesn’t take all that long and it might just be the most welcome change from studying you’ve had in a long time. Just think, some night in the middle of winter when you’re in need of a pick-me-up (although being an FSU alum I KNOW it doesn’t get all that cold in FL), you can go open a can of relish that you made and canned yourself! YUMMM
I have a 2 year old daughter, a dog, a puppy, work 40 hours a weel and I go to grad school. I still have time to can! trust me, no matter how busy you are, you have time to can!!!
This looks really good. I can alot of stuff from our garden (mostly tomatoes, salsa, string beans, and soup mix) but havent done this one. I’m curious tho, is it a “pickle relish” type thing? May have to half it the first time and see if my family likes it.
Okay . . . this is too freaky! We must have the same brain. Everytime I get a hankering for something . . . it shows up on your website as the post for the day!!
This morning I had heated up some leftover roast (yeah, I like breakfast at night too) and thought . . . “This would taste great if I had some corn relish. Wish I knew how to make it.” (Music from the Twilight Zone plays here.)
My hubby wants to know how you can read my mind . . . and he can’t!
Christy, I still can everything that I have in my garden. It is still a healthy and frugal alternative to buying canned goods in the store. I make and take the time to do it, and the dividens in feeding my family a variety of foods during the winter months are huge! Thank you for this post. Now I need to get to making yellow raspberry jam.
It’s a fine old timey pickled relish. In Collins MS we eat it on peas, beans, and also as a side dish. Cut the recipe down half, but make it, it’s gooooood.
Christy,
I have made a similar relish to your and I love the tangy zip that it has. Thanks for giving me the idea to make some for my Christmas baskets.Happy Birthday Mama. Have a great one!
I’m afraid the “art of canning” is dying. As a young girl, we canned everything imaginable. We dried apples and peaches as well canned them. I work a job now that requires most of my time, but am retiring in five years. My dear Mother made canned soup from the remains of the garden and it was so delish in the winter time with a pone of cornbread. I cannot for the life of me duplicate her recipe. As for my generation and my grand daughters we simply must learn from our Mothers the “art of canning and preserving”. Any suggestions for that canned vegetable soup Christy?
Jan, I can vegetable soup base. I do not add meat or potatoes but add all the other ingredients. Sometimes I use beef stock or broth and sometimes not. I can always add that when I open the jar to cook. My recipe is this: Use your favorite vegetable soup recipe
Cook it for a while but remember that soup must be pressure canned for about 90 mins so you dont want to cook it completely as it will just turn to mush.
I have opened a jar and added it to left over roast. Cooked stew meat and made a pot. I use it to make my swiss steak. And my hubby will just take a jar to work for lunch sometimes. I do the same for chili and several other soups.
I have never canned anything in my life. My sister used to make jellies. I want to try this someday, looks really good. thanks again for yet another great post.
xoxox
So far I’ve made 2 batches of salsa, dill pickles and some pickled cherry tomatoes. This corn relish sounds wonderful!! I”ve found a lot of “younger” people are canning, they are trying to be as frugal as possible and take good care of their families.
Happy Birthday to Mama!!! I love corn relish and will have to try my hand at canning. Never tried canning ~hangs head in shame~ but have done many freezer jams!!
Bountiful Blessings and a big hug!
Happy Birthday to your Mama! Today is my Daddy’s 69th birthday!
I’m going to can before summer is over. My Daddy just canned a bushel of green beans – yum! Thanks for the tips and recipe!
What would you suggest in place of the celery seed? That’s a real deal breaker for me. But the corn relish looks so yummy, I’d really like to try it. I’m just breaking in my kitchen apron and need all the help I can get!!
Hey! Don’t you worry one bit, you can just leave it out entirely and don’t need to add anything in it’s place. It’ll still be great!
Happy Birthday! Janice
Good choice for the corn relish, Mama know’s best! ; )
Have a wonderful birthday and I wish you many many more.
Thanks Christy!
Be sure and give your Mama a great big hug.
blessings to you,
Sheila
Whatever happened to putting up jams and jellies and using wax to seal them instead of canning? My grandmother always canned the veggies and made jams and jellies (with wax seals) out of her fruit. My grandfather who was a carpenter made shelves out in the garage for all the stuff she put up. One winter the garage caught fire and we all had to stand there listening to all the jars pop open. My grandma cried and cried at that, but next spring the garden was twice as big to make up for it. they lived un the burbs but had a double house lot and while we all used to play there it became a big, big garden. The double lot was fenced and my grandma planted a different rose bush every time a new grandchild was born. She had 15 rose bushes by the time she passed on. Plus she had a front porch that the covered in climbing roses and lots of other flower around the yard. She grew up in West Virginia and felt we city kids needed to know what it was like when she was growing up. We all worked in the yard and she taught us all to can what was grown. The boys, well I can remenber grandpop putting bowls on their heads to give them haircuts. Sorry for wandering. Can anyone answer me about the wax seals? I surely would appreciate it.
Kathie-you can still seal jams and jellies with that method. You just purchase bars of paraffin and carefully melt it. I usually use an old coffee can or something I can toss away rather than a good pan. It is flammable though so be very careful handling it around an open flame. Pour it on the jelly jars that you have filled and let harden. Takes less than a half inch of covering to seal. my frugal mom even washed the paraffin off as she opened the jelly to save for remelting the next season.
That is actually the way I was taught to can as well, by my own grandmother, and a lot of people still use this method of either packing the jars with hot liquid and allowing them to seal with the metal lids or sealing them with paraffin – but not processing them in boiling water either way.
While I was working on my Home Economics degree though, I learned that food scientists and the USDA have tested foods that were canned this way and warned that this method of canning presents ideal breeding grounds for botulism, which is an often fatal form of food poisoning.
What do you do differently to make it safe? That’s the simple part! Just “process” your filled jars by placing them in boiling water for however many minutes the recipe indicates. Just five minutes of being in boiling water for a half pint jar can make all the difference in the world. (more detailed instructions are in my canning tutorial http://www.southernplate.com/2008/09/yes-you-can-can-canning-tutorial-with.html)
Of course, folks are still using this method and I’ve even seen people teach canning without processing on food blogs and other places around the web. The thing is, with not that many people canning like they used to, there really isn’t any good way to get the new information out to folks unless they take a class at the extension service or read one of the latest USDA recommended manuals. I know people who still can this way but I always process my jars nowadays and find that it is very little trouble for peace of mind.
Here are a few links you can read over for more information if you like.
http://www.associatedcontent.com/article/525433/why_open_kettle_canning_is_a_really.html?cat=5
http://dbs.extension.iastate.edu/answers/projects/answerline/questions/answer248.html
I hope this helps!
Gratefully,
Christy
Happy Birthday Christie’s Mama, Now just visualize me and a table full of friends and family alike all tinkling on the edge of their canning jars and wishing you their fine wishes for your health and joy!
Christie, My {{{Grandmother}}} was left alone with many mouthes to feed and worked in dietary at the hospital as well as keeping the cookie jar and pantry full. Her corn relish was the best I have ever had but no recipe exists to make it just that way. She did add celery salt [or seed] and finely chopped cabbage.Oh the richness of being in her kitchen was priceless! mary
Wishing Mama Janice a very happy birthday and many, many more. The corn relish looks beautiful-so colorful. I still can, but not to the extent I used to. When my family was all home and my husband was a coal miner we never knew when there was going to be a labor strike which meant no pay for the days missed. It was always a comfort to me to have my canned goods safely “put up” in the basement so I knew we could eat well for a few weeks even if payday was short. Besides that my food was a good full jar when I packed it. Nowdays I pour of 1/3 to half a can of green beans that is just water. My mom always had a rule and I obey it yet today. What we canned in the summer and fall could not be touched until the first snow flew. I guess it was her way of saving it all for the long, hard winters which hit SE Ohio. One last comment as I am getting too lenghty. In my area it would be considered terribly poor manners not to return a mason jar. I value my jars and so do the eother womn I know and we sure don’t toss them away after one use. I still have jars that were my mom’s from the 50′s.
You know, Christy, I’m bettin’ your Mama is about my age, so HAPPY BIRTHDAY CHRISTY’S MAMA!!!!
I’ve canned for years and years. I must have over 100 jars of each type in my basement. You should hear it when I send my hubby down to find something. I keep hearing about “those darned JARS!” Of course, I never hear a complaint when it’s time to eat some plum jam or blueberry preserves. Up here in Michigan, it’s always a treat to pull out some Chow Chow or beans in the middle of a snowy winter and remember the warm days of summer.
Hi Christy,
Your posting brought back childhood memories. I lived on a farm so there was much canning and freezing taking place every summer. My mom would collect up jar from items that she brought at the grocery store and recycle them, this was long before it became fashionable to recycle. One thing we canned that I could just eat forever was sweet pickles, they were delicious. Thanks for bringing back some good childhood memories.
Happy Birthday to your mamma. It’s my birthday today too and I’m more than happy to share it with someone who raised such a sweet daughter. Please tell her I said to have a great day.
LaFern
Happy Birthday to your Mama … I’m honored to be sharing my wedding annivesary with your mama’s birthday!
I’ve never attempted canning, but I have been inspired to try it.
Happy Birthday LaFern & Janice!!!
This is so neat!! My sisters name is LaFern and my mom’s birthday is today too!!!
Here’s hopin’ that this is ya’lls greatest year ever.!!!!!
P.S. Thanks Cristy for the corn relish recipe.
HAPPY BIRTHDAY CHRISTY’S MAMA! MANY, MANY MORE!
Thanks Elaineraye,
Now that I know it’s still possible I’m going to start putting up jellies and jams for Christmas presents. A loaf of homemade bread and some homemade jelly for gifts.
Kathie
Bless your ever-loving pea pickin’ heart, corn in this case! You don’t know how much you are reviving MY life by comments in posts like these. Yes the old ways are in danger of being lost forever unless someone like you can see through all the ‘instant gratification’ propaganda of today not to mention the throw away society we have come to live in.
I still do jam in my retirement and love to give away the little jars with the red and white gingham pattern on the lids. People are so appreciative and it gives me no end of pleasure. I had to restock and just bought 2 mores sets for this years as they are gifts I don’t expect them back.
I LOVE corn relish and you just might have set the wheels in motion :0). Keep it up o’l girl.
forgive me if anyone has asked this already!
this looks delicious! what do you eat it on/with??
My grandmother tried to teach me how to make grape jelly once, I think I was 10 or 11, and I said ” Isn’t that why they have Smuckers”? I still don’t know how to can. Maybe something I should change.
The recipe looks great, something my hubby and dad would like.
Happy Birthday to your mom!
HAPPY BIRTHDAY MAMA !!! God bless you and all those that you love!
Happy Birthday, Mama
I am an avid canner. If it sits for long it will end up in a jar
I find canning jars (which are like gold to a canner) on my local Freecycle group, at garage sales, thrift stores, etc.
When I give away things I have canned I tell people I do not charge for whats in the jar but if I dont get the jar back there is a $10 fee. Plus I can not refill the jar if I dont have it. So far this works pretty good. LOL
Hey Christy, are you canning on a glass topped electric stove???? I was told to not can on mine and I miss canning so very much, plus I have a DH who would love some homemade corn relish – please tell me to start canning again
Yes Ma’am!!! The main thing to do if you are canning on a glass top stove is to use a pot with a completely flat bottom, most “canners” have a concave bottom and this doesn’t give even heat to can with. So you need a total flat bottom. I just use a big old pot to can with, that has a flat bottom. It needs to be tall and big enough that you can cover your jars with at least an inch of water and you gotta have a lid for it, too. But I just went and bought me a big old lidded pot that would work really well for canning and you can find one that isn’t expensive. It turns out that this pot is also GREAT for large quantities of soup and stew, too! I LOVE to make HUGE pots of stew in cool weather!
HAVE fun and thrill your husband with that relish!
Gratefully,
Christy
You know, the jams and jellies that are home canned are so much more flavorful and just plain GOOD! Most of the commercial stuff seems to have just replaced flavor with sugar. Everything seems to sweet these days…not just jams and jelly but commercial baked goods too. I guess sugar is a nice cheap preservative. I have to make some of this corn relish…it looks like it would be SOOOOOO good with beans and cornbread this winter. I love home canned bread and butter pickles and especially red pickles (or also called cinnamon pickles?) that are cucumbers canned using red hot candies. Oh I could eat a whole jar of those with grilled cheese sandwiches!
Just took my jars out of the water.This was so easy!There was a tiny bit that didn’t fit in the jars so I put it in a small jar and let it cool and stuck in the refrigerator. I’m gonna try it out tomorrow. Thank you for the recipe! I put peaches in the freezer this morning, and made the corn relish this afternoon…. so I’m pooped out! And my kitchen is hot, so I’m cooking on the grill for supper! =)
The saliva is running out my mouth onto my chin. LOL I am glad you put the relish on here. I probably will never make it but who knows? I may give it a try. There is nothing better than home canned goods but it has been years since I put any up. I would hate to ruin it. Thanks Sweetface for the recipe.
Love to you.
My husband makes his mom’s picalilli and lime pickles, and people line up to get jars of it. He has a rule, though; anyone who doesn’t bring the empty jars back, doesn’t get any more pickles!
This looks so yummy.
HAPPY BIRTHDAY MAMA.
Happy Birthday Mama!
My Mama’s birthday was just a week ago
Christy, I canned with my Mama growing up but had not done it by myself until reading about your peach jam…so I did it and loved it! So gooooddd….Thanks again.
Hi Christy,
Please give mama a big hug for me and tell her happy birthday.
I am so glad you have this recipe. My mama loves corn relish and this one I’ll most likely be making for her. We use to go to a little cafeteria that served it with their fresh veggies and we would always eat there when we went shopping. So this will definately be one I make for my mama.
Annette
Oh that looks amazing. I have not canned in years. I am going to try this one. It looks delicious and will also be nice to give as a gift. As always, thanks for sharing your wonderful talents with us. Your blogs are a real blessing in so many ways.
Blessings,
Pam
I love to can and would love to see more of your or Mama’s recipes. I just put up pickeled okra this week and its so pretty. Happy BD to your Mama.
“HAPPY BIRTHDAY”, Mama, hope you have a wonderful blessed day!
Christy, you are making your mama a birthday cake, right?
I have to go make my grandmothers corn relish now. It’s something we usually have at Christmas, because it makes two tones of the stuff, but I might just can it now!
Forgot to add this comment… when giving your home-canned goods away, tell them that if they want more next year, they have to bring you the jar back!
I still give them some the next year regardless.
Hey Christy! I can’t wait to give this a try. That way I’ll already have some Christmas gifts made. Sounds yummy. What all does this corn relish pair up with? Also, I was wondering, do you have a salsa recipe? I would love to try to make and can some salsa as well. Thanks again for all of you super work!!!
Wow, Christy. This looks so easy, I might be able to do it! My mother-in-law would put up corn and it was a several-day affair each time. It’s a whole lot of trouble but it was glorious! She also made Pepper Relish that was soooo good but I never even looked for her recipe because I didn’t think I could can it. NOW I will be hunting it down. I’ve tried chow chow and pepper relishes from the store but none live up to hers. Thanks so much!
Renee
Happy Birthday to your Mama! Thank you for the recipe! I LOVE to can! But have been BANNED from it in all this heat! Me and heat do not mix well! This though maybe something I can put back and do when it gets cooler! I’ve redefined though my family soup mix, and pickling recipes! Even my 88 year old granmother LOVES the remix! This Looks AWESOME! I’m gonna have to send it to My mom and grandmother! I’ve grown up canning, and it’s a way of life for me! I just can’t eat store procesed green bean AT ALL! If I run out of home canned they have to be frozen!
Question: Could this be made with fresh corn and frozen and the vingar added after defrosting and sit in the frig like a refrigerator pickle?
Hi Christy,
OK….what do you eat with corn relish? Honest, I have never eaten it before.
thanks, Puppydogs
My Mom canned everthing and what she didn’t can she froze. With 11 kids to
feed we were never hungry. Mom would always say Eat all you can and what you can’t eat Can. I stil can and freeze fruits and veggies in the summer. We share a lot of it with family and friends. I always ask for my jars back but that doesn’t happen. I love making jams also
I see people keep asking what do you eat corn relish with. We put up 7 pints this summer and it’s wonderful. I did get very tired of carefully cutting the corn off of 16 ears. Our recipe said it was great with roast beef. We eat it at least once daily just as a side on the plate. It goes with any meat.
Use it as a hot dog relish.
Another plan I have is to measure out about a cup of corn relish, add 1/3 to 1/2 can of well rinsed black beans, some chopped cilantro, and either a chopped and seeded jalapeno or serrano chili. Mix and serve as a side or as a dip with tortilla chips.
As far as celery seed is concerned, it’s a recipe and the celery seed really adds to the layers of taste. It’s like when people start yelling, “I hate mustard,” and then love a recipe you have cooked that included mustard. Recipes often succeed because of blended flavors, not individual flavor stand-outs.
Thanks for posting this recipe. I grew up on a farm and learned early on about growing your own food. I am sad that a lot of children today have no idea where their food comes from or how much work it takes to make it all happen. My husband and I love to raise a garden and can our own food. We need to keep these old ways alive!
Happy Belated Birthday to Mama!
I am going to set aside some time to do your canning tutorial really soon. I have never canned anything.
Now I have purchased canning jars (just bought another dozen quart jars last week), but I use them for things like iced coffee (yes your recipe) but mostly to keep “bugs” out of things. In other words like canisters. I have lots of pasta/rice/pancake mixes/nuts/dried fruit …. that stay much fresher in the jar (even without “sealing” them other than the lid).
HAPPY BIRTHDAY TO MOM!!!!
Here’s a 2 for 1- ie it’s her bday but you get the presents!
I wanted to reward everybody who took time out to help me in the past year- You Rock, so you get not one but 2 awards!
http://blesstheirheartsmom.blogspot.com/2010/07/new-blog-awards.html
THANKS and HUGS