I love to can…
Ethough 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.
Why Make Relish?
Relish was an easy way to save vegetables and the combinations were limitless. This Corn Relish recipe 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.
You Absolutely Can Can!
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.
- Bell Peppers
- Vidalia onions
- Frozen corn
- Spices: I am using Ground Turmeric, Ground Mustard, and Celery Seed.
Should I Use Fresh or 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 let’s keep it easy, alrighty?
Do The Tomatoes Need to Be Ripe?
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.
Chop up your onion and bell peppers.
Add your tomatoes.
Add in your corn and water.
Now you’re gonna need a R-E-A-L-L-Y big pot!
And your sugar, salt and vinegar.
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 spices.
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.
Can according to directions found here.
Enjoy your garden all year long!
- 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
- 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! 🙂
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!
Put your left hand over your right shoulder and
your right hand over your left shoulder!
That was a quick hug from me!