On Aug 13, 4:08*pm, Melba's Jammin' >
wrote:
> In article >,
> *Christine Dabney > wrote:
>
>
>
> > On Tue, 12 Aug 2008 21:14:15 -0500, "Gregory Morrow"
> > > wrote:
>
> > >One thing that always got accolades around Christmas was pickled asparagus
> > >with slivers of red bell pepper...very "Christmas - ey" and simple to do...I
> > >did these in pint jars.
>
> > >'Course asparagus season is somewhat past but it's an idea...
>
> > >Brandied cherries were another much - appreciated gift...
>
> > >Cranberry conserves are another idea...also corn relish and picallilli..
>
> > Well, it's late for some of those things, as you know...I like to do
> > stuff in season. *
>
> > How did the corn relish go over? *Corn is just starting to come in
> > here....
>
> I've got a pretty good corn relish recipe. . . . * procedural pics are
> on my website (link below) in the blahblahblog area. *Particulars can be
> found online if you use my name with it. * Oh, heck -- here you go:
>
> Corn Relish
> Barb Schaller
> Minnesota State Fair "Prestigious Processor of the Pantry", 2004, 2006.
>
> 10 large tender ears of corn
> 1 green pepper *minced
> 1/2 *red pepper *minced (1/2 to 1)
> 1 *large yellow onion minced
> 2 *teaspoons salt
> 3/4 * teaspoon celery seeds
> 1 1/4 teaspoons dry mustard
> 1 1/3 cups *cider vinegar
> 1 *cup * sugar
> 1/2 * teaspoon turmeric
> Cut corn kernels from cobs. *Combine the corn kernels with remaining
> ingredients in a *large pot and bring to a boil. *Turn heat to low and
> simmer for a half hour. *Pour into hot, sterilized preserving jars,
> cover, and seal. *Process in a boiling water bath for 20 minutes.
> Yield: *About 4-6 pints.
> * * ----------
> Notes: * Put them in half pint jars if you wish; use same processing
> time. *State Fair Blue Ribbon Winner, 1983-84, 1986-87, 1990, 1994,
> 2001, 2006. * *Take that!
> --
> -Barb, Mother Superior, HOSSSPoJhttp://web.mac.com/barbschaller, blahblahblog is back and
> is being updated quite regularly now, most recently 8-12-2008.
> "rec.food.cooking Preserved Fruit Administrator
> 'Always in a jam. *Never in a stew.'" *- Evergene

=================================================

Can you cut the recipe in half and store the stuff in the
refrigerator? (Just for a couple of days or so?)
Lynn in Fargo