BLUE RIBBON CORN RELISH
Capture the essence of summer and enjoy it all year long with this fresh corn relish recipe. To serve, pile a spoonful on top of a burger or dig into a scoop of corn relish dip with tortilla chips.
Provided by BHG Test Kitchen
Time 1h40m
Number Of Ingredients 12
Steps:
- Remove husks and silks from corn; cut corn from cobs (do not scrape cobs). Measure 8 cups of corn. In an 8- to 10-quart stainless-steel, enamel, or nonstick heavy kettle or pot combine corn and the 2 cups water. Bring to boiling; reduce heat. Simmer, covered, for 4 to 5 minutes or until corn is nearly tender; drain.
- In the same kettle, combine cooked corn, celery, red and green sweet pepper, and onion. Stir in vinegar, sugar, mustard, pickling salt, celery seeds, and turmeric. Bring to boiling. Reduce heat; simmer, uncovered, for 25 minutes, stirring occasionally.
- Ladle hot relish into hot, clean half-pint or pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids. Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boil). Remove the jars from canner; cool on wire racks.
Nutrition Facts : Calories 43 kcal, Carbohydrate 10 g, Protein 1 g, Sodium 75 mg, Sugar 7 g, ServingSize about 10 half-pints or 5 pints, UnsaturatedFat 0 g
CORN & CUCUMBER RELISH
Steps:
- Prepare 5-6 pint lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Chop onions, celery, and cucumbers. Put celery and onions in a separate bowl.
- In a large stainless steel or enameled Dutch combine sugar, salt, mustard, celery seeds, pepper, and vinegar. Bring to a boil over medium heat, stirring often until sugar and salt are dissolved. Increase heat and add corn, onions, and celery; return to boil, stirring often.
- Reduce heat and boil gently, stirring often for about 20 minutes till onions and celery are tender. Stir in cucumbers, boil gently for about 15 minutes or until cucumbers are translucent and mixture is slightly thickened. Remove from the heat.
- On a dishtowel place your hot jars and using your funnel in each jar. Filling to 1/2" headspace. Remove air bubbles with a non-metallic utensil. Refill with liquid to fill to the correct headspace.
- Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal.
- Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
- Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
- Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes.
- When complete turn off the heat and remove the cover and let the jars sit for another few minutes.
- Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
- Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.
HOMEMADE SWEET CORN RELISH
Enjoy this delicious and versatile relish on hamburgers, hot dogs, sandwiches, fish, served with roasted chicken, in a cheese omelet, pasta or tuna salad, sprinkled over tacos or in burritos, or mix it with black beans/tomatoes/onions/cilantro for a summer salad (just for example)!
Provided by Kimberly Killebrew
Categories condiment
Time 35m
Number Of Ingredients 10
Steps:
- Combine all the ingredients in a pot and bring to a boil, stirring until the sugar is dissolved. Reduce the heat to medium and simmer uncovered for about 20 minutes until the vegetables are tender.
- Ladle the relish into hot sterilized jars and seal with lids. Process the jars in a water bath for 10 minutes.
- Keep stored in a dark, cool place. Will keep at least one year. Once opened, store in the fridge for up to two months.Makes approximately 8 pints
- Note: Wait a week or two before eating the relish to allow time for the vinegar to mellow out.
CORN RELISH
Steps:
- Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.
OLD-FASHIONED CORN RELISH
This was the first "country" recipe I received after moving away from the city-a new neighbor shared it. It's wonderful made with garden-fresh ingredients and tasty served with your favorite meat. -Jean Peterson, Mulliken, Michigan
Provided by Taste of Home
Time 30m
Yield 6-1/2 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened. Store in the refrigerator.
Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 47mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
ZESTY CORN RELISH | CANNING
Serve this updated classic corn relish with tacos, chili, beans and rice, pot roast, grilled or broiled chicken, pork, or fish, sausage, stir it into jarred salsa for extra texture or serve it alone with tortilla chips as a stand alone salsa. You can even chill a jar and serve it as a side salad! Trust me. Once you've tried this, you're going to want shelves lined with crunchy, savoury, sweet, zippy, Zesty Corn Relish.
Provided by Rebecca Lindamood
Categories Side Dish
Time 1h15m
Number Of Ingredients 10
Steps:
- Sterilize at least 10 pint jars (you may only use 6, but it's better to have too many jars ready than to have to sterilize more jars while your relish waits!) If you need help learning how to do this, follow these instructions.
- Shuck the corn and carefully remove the silks. Stand each ear of corn sturdily on its end on a cutting board and use a sharp knife to remove the kernels. Discard the cobs (or use in Corn Stock
- In a large stainless steel or other nonreactive pot, stir together all of the ingredients and bring the mixture to a boil, stirring occasionally. When it reaches a boil, reduce the heat to medium low and simmer for 20 minutes.
- Ladle the hot corn relish into sterile jars, leaving 1/2-inch of headspace in the jar. Remove air bubbles, adjust corn and liquid level if necessary to maintain the 1/2-inch headspace. Wipe and clean the rim of the jars with a paper towel moistened with vinegar. Fix new two piece lids in place and screw the rings to fingertip tightness.
- Put the filled, lidded jars in a canner, ensure they are covered by at least an inch of hot water, bring to a boil, and process for 15 minutes at a full boil, covered. When the 15 minutes are up, turn off the heat, remove the lid and let the jars rest in the water for 5 minutes before carefully transferring to a wire rack or a clean towel lined counter top.
- Let them cool, undisturbed, for 24 hours. When they are completely cool, carefully remove the rings, wipe the jars clean, label (with sharpie or sticker), and store on a shelf in a place out of direct sunlight for up to a year.
Nutrition Facts : Calories 73 kcal, Carbohydrate 15 g, Protein 1 g, Sodium 447 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
PENNSYLVANIA DUTCH CORN RELISH (CANNING)
I love PA Dutch/Amish cooking because of the use of basic ingredients and the simplicity of cooking them. This is lovely with chicken. From my worn and torn Best-Loved Pennsylvania Dutch Recipes booklet.
Provided by Kats Mom
Categories Corn
Time 1h10m
Yield 4-5 quarts
Number Of Ingredients 9
Steps:
- Cut corn from cob.
- Place all ingredients into a large pot and cook until tender, about 25 minutes.
- Jar and seal.
CORN RELISH FOR CANNING
A good way to get rid of surplus corn or a really good corn deal-good with brats, dogs, and burgers.
Provided by Diana Adcock
Categories Corn
Time 54m
Yield 6 Pints
Number Of Ingredients 12
Steps:
- Cook ears of corn in boiling salted water for 4 minutes.
- Remove and plunge in ice water-strain-and cut corn from cob-you want 10 cups.
- Combine corn with remaining ingredients in a large pot and simmer for 20 minutes.
- Immediately pack into clean hot pint jars, leaving 1/2 inch head space; seal.
- Process for 15 minutes in a boiling water bath.
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HOMESTYLE CORN RELISH - CANNED | WHOLEFULLY
From wholefully.com
4/5 (1)Total Time 1 hr 10 minsCuisine AmericanCalories 75 per serving
- Wash and sterilize jars, rings, lids and all utensils. Prepare a water bath canner by filling a large pot with water and bringing it to a simmer.
- To make the corn relish, combine all ingredients in a large stock pot. Bring to a boil, reduce the heat, and simmer for 20 minutes.
- Ladle the hot relish into sterilized half-pint jars. Wipe the tops of the jars using a clean towel. Put on the lids and rings and tighten by hand.
- Process the jars in the prepared water bath for 20 minutes. Remove the jars from the bath and let them cool at room temperature. As the jars cool, check the seals by pressing down on top of the lids. If they still “pop,” they are not preserved and need to be refrigerated and used within the next few days. If they don’t move, they can be labeled and stored in a cool, dark pantry.
SWEET CORN RELISH - HEALTHY CANNING
From healthycanning.com
4.3/5 (10)Total Time 2 hrsCategory CondimentsCalories 17 per serving
- In a large pot (about 4 litres / US quarts), mix everything from the corn down to and including the vinegar. Bring to a boil, then lower to a simmer and simmer for 10 minutes, stirring occasionally.
- Mix the water with the flour or clear jel. Add a few spoonfuls of the hot liquid from the pot, stir that in. Add this mixture to pot and stir well immediately. Let simmer for another 5 minutes, stirring frequently to avoid burning at the bottom of the pot. Don't try to simmer it down to a really thick relish at this point, as it will thicken substantially when it cools anyway.
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4.4/5 (22)Category Condiment, Corn, RelishCuisine AmericanCalories 31 per serving
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4.4/5 (5)Category Appetizer, Condiment, SnackCuisine American, MexicanCalories 22 per serving
- Use a sharp knife to remove kernels from the cobs, place kernels in a large pot. Add peppers, onions, tomatoes, celery, and jalapeños.
- In a medium bowl, mix together sugar, salt, turmeric, celery seed, and dry mustard. Add mixture to the pot, and stir well before adding the vinegar.
- Ladle into hot, sterilized canning jars. Affix sterilized lids and rims, and process in a hot water bath for 15 minutes. (Add 5 minutes for altitudes above 1,000 feet; add 10 minutes for altitudes over 6,000 feet.) Allow to cool overnight.
SWEET CORN RELISH - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
4.1/5 (14)Total Time 1 hrCategory Appetizer, Brunch, Condiment, PreservesCalories 20 per serving
- Add the brown sugar, salt, mustard seeds, paprika, black pepper, vinegar, and 8 cups of water to a large pot and whisk to combine.
- Turn on the heat to medium and allow the mixture to come to a low boil. Once the relish starts to boil, stir and allow to cook for 15 minutes.
- In the meantime, prepare 14 250 ml jars by washing them thoroughly with hot, soapy water. Be sure to rinse the jars until the soap residue is gone. Set the jars aside. Next, boil a kettle full of water. Place the seals and jar rings into a large bowl. Pour the boiled water over top and let them sit.
SOUTHERN CORN RELISH - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
Cuisine North AmericanTotal Time 1 hr 50 minsCategory Condiment, PreservesCalories 50 per serving
- Wash mason jars and screw lids in soapy water and rinse soap off well under running hot water. Place clean jars on a baking sheet and place in oven preheated to 200 degrees. Set screw bands aside. Next, boil a kettle of water and pour into a clean glass bowl. Carefully submerge the sealing discs in the bowl of hot water. Set aside.
- Wash the tomatoes well and just slightly score the bottom of each tomato making an X with your knife. Don't cut too deep - the point is to just slice the skin.place in a bowl. Cover with hot, boiled water. Allow to rest for one minute. Using a slotted spoon, remove the tomatoes and let rest for a minute or two to cool. You will notice that the bottom of each tomato has opened up. You can now use your finger to peel the skin off, placing the peeled tomato into a clean bowl. Once done, chop the tomatoes, removing and discarding the core.
FOUR RECIPE MONDAY - (3RD) CORN RELISH - SBCANNING.COM ...
From sbcanning.com
Ratings 10Servings 50Cuisine AmericanCategory Appetizer
- Note: The original recipe calls for the vegetables to be "chopped". You will want to "dice" them which will be about the size of a large kernel of corn so that each bit will have all of the ingredients.
- For fresh corn: Remove husks from corn. Scrub with a stiff brush to remove silks; rinse. Cut kernels from the cob, but do not scrape cobs. Measure 8 cups kernels. In a 8-10 quart stainless steel pot combine the 8 cups of corn kernels with 2 cups water. Bring to boiling, reduce heat. Simmer, covered for 4 to 5 minutes or until corn is nearly tender, drain.
- For frozen corn: Thaw corn in a strainer until corn is no longer frozen removing excess water. Measure 8 cups. In the 8-10 quart stainless steel pot combine corn, celery, sweet peppers, and onion. Stir in vinegar, sugar, mustard, kosher salt, celery seed, and turmeric. Bring to boiling, stirring until sugar dissolves, reduce heat. Simmer, uncovered for 5 minutes, stirring occasionally.
- Note: The original recipe calls for cornstarch and water (3 Tablespoons each) to add as a thickener. You should substitute 2 Tablespoons Clear Jel and 1/4 cup water or add 3 Tablespoons of Ball Flex Pectin no sugar/low sugar to give the recipe a thicker consistency or you can omit the thickener completely. (I used the Clear Jel version)
SWEET 'N' SPICY CANNED CORN RELISH - NOSHING WITH THE ...
From noshingwiththenolands.com
4.7/5 (10)Total Time 1 hr 50 minsCategory Canning And PicklingCalories 122 per serving
- Wash, inspect, and sterilize jars by placing them upside down in a tray of water and leaving them in a 225 F oven for at least 10 minutes.
- Wash, inspect, and place jar lids and rings in a large saucepan and cover with water. Add a jar funnel and any other equipment that needs sterilizing. Heat to a simmer then keep warm.
- Meanwhile, add all the chopped ingredients and brine ingredients to a large pot or Dutch Oven. Heat and allow to come to a boil.
HOW TO MAKE HOMEMADE CANNED PICKLED CORN RELISH - EASILY ...
From pickyourown.org
- Get yer corn! Start with fresh corn on the cob - as fresh as you can get. If there is a delay between harvesting and canning, put it in the refrigerator or put ice on it.
- Prepare the jars, pots and canner. Wash the jars and lids. This is a good time to get the jars ready! The dishwasher is fine for the jars; especially if it has a "sanitize" cycle.
- Husk the corn. Husk the corn and pick off as much of the silk as you can. A soft vegetable brush is the fastest and easiest way to get the remaining silk off - just don't be too rough with it.
- Cut the kernels from the cob. Obviously, if you are canning the corn on the cob, skip this step. Whole Kernel Corn - Cut kernels from cob about 2/3 to 3/4 the depth of the kernels.
- Heat the veggies for 5 minutes. Combine the. 2-1/2 cups diced sweet red peppers. 2-1/2 cups diced sweet green peppers. 2-1/2 cups chopped celery. 1-1/4 cups diced onions.
- Add the mustard, turmeric and simmer for 5 minutes. Mix the. 2-1/2 tbsp dry mustard. 1-1/4 tsp turmeric. in with 1/2 cup of the simmered mixture. Add this mixture and the corn to the hot mixture in the pot.
- Packing the corn relish in the canning jars. This is called "hot packing"! Fill the jars with the corn mixture, leaving 1/2-inch headspace. Pack the jars fairly tightly, but be sure to leave 1/2-inch of space at the TOP of the jar.
- Pour boiling cooking liquid into each packed jar. Use a ladle or Pyrex measuring cup to carefully fill each packed jar with the hot vinegar solution, again allowing 1/2-inch headspace.
- Put the lids and rings on. Put the lids on each jar and seal them by putting a ring on and screwing it down snugly (but not with all your might, just "snug").
- Put the jars in the canner and the lid on the canner. Using the jar tongs, put the jars on the rack in the canner. Make sure the tops of the jars are covered by at least 1 inch of water.
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