Hi

Does anybody have a good corn relish recipe for canning that they'd
mind sharing? I also would like one so I can make mincemeat without
meat, just fruits and such.

I got a huge enamel pot with a rack/lifter on Freecycle so I am really
excited to be able to make quarts of things now instead of itty bitty
jars. And lots of pickles!

My preserving career is really taking off, as I was asked to barter
one of my jars of Strawberry Syrup Stuff in exchange for a tip at the
hairdresser. She thinks home made stuff is cool even if the preserves
didn't jell up nice. I wonder what I'd have to make to get a color
service...

snow

wrote:
> Hi
>
> Does anybody have a good corn relish recipe for canning that they'd
> mind sharing?

This one is from one of our regular posters. She'd probably post it
herself but she's sashaying around France at the moment. I think she
won't mind.


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: State Fair Blue Ribbon Winner, 1983-84, 1986-87, 1990, 1994,
2001, 2006. Take that!

----------------------------

gloria p

> wrote in message
...
> Hi
>
> Does anybody have a good corn relish recipe for canning that they'd
> mind sharing? I also would like one so I can make mincemeat without
> meat, just fruits and such.
>
> I got a huge enamel pot with a rack/lifter on Freecycle so I am really
> excited to be able to make quarts of things now instead of itty bitty
> jars. And lots of pickles!
>
> My preserving career is really taking off, as I was asked to barter
> one of my jars of Strawberry Syrup Stuff in exchange for a tip at the
> hairdresser. She thinks home made stuff is cool even if the preserves
> didn't jell up nice. I wonder what I'd have to make to get a color
> service...
>
> snow
>
This is like, totally, off the wall, but one can get more stuff in the jars
if it is sliced up or cut up a little smaller. I try to keep pickle stuff a
bit less than bite size - 1" or less. Pickles are usually highly flavored
and I like a bite of dinner and a bite of pickle together.
Ah say, it's them fumes, suh, the fumes...

Edrena, faithful disciple of St. Vinaigrette, Holy Order of the Sacred
Sisters & Brothers of St. Pectina of Jella (HOSS&BSPJ)

In article >,
wrote:

> Hi
>
> Does anybody have a good corn relish recipe for canning that they'd
> mind sharing? I also would like one so I can make mincemeat without
> meat, just fruits and such.
>
> I got a huge enamel pot with a rack/lifter on Freecycle so I am really
> excited to be able to make quarts of things now instead of itty bitty
> jars. And lots of pickles!
>
> My preserving career is really taking off, as I was asked to barter
> one of my jars of Strawberry Syrup Stuff in exchange for a tip at the
> hairdresser. She thinks home made stuff is cool even if the preserves
> didn't jell up nice. I wonder what I'd have to make to get a color
> service...
>
> snow


Is the Pope German? This has won seven blue ribbons at the Great
Minnesota Get-Together. :-)
? 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 pints.

-Barb, from Paris.
--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

In article >,
wrote:

> Hi
>
> Does anybody have a good corn relish recipe for canning that they'd
> mind sharing? I also would like one so I can make mincemeat without
> meat, just fruits and such.
>
> I got a huge enamel pot with a rack/lifter on Freecycle so I am really
> excited to be able to make quarts of things now instead of itty bitty
> jars. And lots of pickles!
>
> My preserving career is really taking off, as I was asked to barter
> one of my jars of Strawberry Syrup Stuff in exchange for a tip at the
> hairdresser. She thinks home made stuff is cool even if the preserves
> didn't jell up nice. I wonder what I'd have to make to get a color
> service...
>
> snow

I'm thinking you're getting the short end of the stick, Snow. Unless
you tip more than about $5-6 for a haircut. "-)
--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

In article >,
Gloria P > wrote:

> wrote:
> > Hi
> >
> > Does anybody have a good corn relish recipe for canning that they'd
> > mind sharing?
>
> This one is from one of our regular posters. She'd probably post it
> herself but she's sashaying around France at the moment. I think she
> won't mind.
>
>
> 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: State Fair Blue Ribbon Winner, 1983-84, 1986-87, 1990, 1994,
> 2001, 2006. Take that!
>
> ----------------------------
>
> gloria p


I think you are right!! I don't mind. It has 8 blue ribbons, not the 7
I have on the recipe in my file. Note to self: FIX THAT!! Last year
it sucked rope. It was awful. Lousy corn to start with.
--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

> wrote in message
...
> Hi
>
> Does anybody have a good corn relish recipe for canning that they'd
> mind sharing? I also would like one so I can make mincemeat without
> meat, just fruits and such.
>

I've got a good recipe for Green Tomato Mincemeat. Not only is it yummy,
but it uses up some of the unripened tomatoes left on the plants when it's
time to take in the garden in the fall.

Are you interested? I ask because if you don't grow your own tomatoes,
green ones can be difficult (and pricy) to obtain.

Anny

On Sun, 08 Jun 2008 09:39:00 -0500, Melba's Jammin'
> wrote:

>In article >,
> wrote:
>
>> Hi
>>
>> Does anybody have a good corn relish recipe for canning that they'd
>> mind sharing? I also would like one so I can make mincemeat without
>> meat, just fruits and such.
>>
>> I got a huge enamel pot with a rack/lifter on Freecycle so I am really
>> excited to be able to make quarts of things now instead of itty bitty
>> jars. And lots of pickles!
>>
>> My preserving career is really taking off, as I was asked to barter
>> one of my jars of Strawberry Syrup Stuff in exchange for a tip at the
>> hairdresser. She thinks home made stuff is cool even if the preserves
>> didn't jell up nice. I wonder what I'd have to make to get a color
>> service...
>>
>> snow
>
>
>Is the Pope German? This has won seven blue ribbons at the Great
>Minnesota Get-Together. :-)
> ? 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 pints.
>
>-Barb, from Paris.

This sounds yummy. Reminds me of my Auntie's relish. Thanks to you and
Gloria P for the posting, I've printed it out and put it in the Make
This section on the fridge. This way I don't lose it

On Sun, 08 Jun 2008 09:40:44 -0500, Melba's Jammin'
> wrote:

>In article >,
> wrote:
>
>> Hi
>>
>> Does anybody have a good corn relish recipe for canning that they'd
>> mind sharing? I also would like one so I can make mincemeat without
>> meat, just fruits and such.
>>
>> I got a huge enamel pot with a rack/lifter on Freecycle so I am really
>> excited to be able to make quarts of things now instead of itty bitty
>> jars. And lots of pickles!
>>
>> My preserving career is really taking off, as I was asked to barter
>> one of my jars of Strawberry Syrup Stuff in exchange for a tip at the
>> hairdresser. She thinks home made stuff is cool even if the preserves
>> didn't jell up nice. I wonder what I'd have to make to get a color
>> service...
>>
>> snow
>
>I'm thinking you're getting the short end of the stick, Snow. Unless
>you tip more than about $5-6 for a haircut. "-)

Actually I do - this place is very expensive. I work a few hours for
them in barter.

She better give me back that jar, though :-)