Monday, March 5, 2012

My favorite snack!

I'm trying something new today.
It's not crafty, but it can be.
I want to let you know about one of my all time favorite foods.
Corn relish.
You heard me right, corn relish.

It's good on crackers. It's great with grilled fish.
It's amazing straight our of the jar with a spoon.
(It must be cold!)

My parents make it.
My sister and I have been known to smuggle jars into our suitcases when we visit.
I always thought it was some extraordinarily difficult secret family recipe
that would have me slaving in the kitchen for hours 
after growing my own corn and peppers.


The following recipe is from the Ball canning website -

You will need:

2 cups white vinegar
2/3 cup sugar
1 Tbsp salt
4 cups cooked corn kernels (about 8 ears)
2 cups diced mixed red and green bell peppers (about 2 large)
3/4 cup diced celery (about 2 stalks)
1/2 cup finely chopped onion (about 1 small)
1 Tbsp dry mustard
1 tsp celery seeds
1 tsp ground turmeric
6 (8 oz) half pint glass preserving jars with lids and bands


1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE vinegar, sugar and salt in a large saucepan. Bring to a boil, stirring to dissolve sugar. Add corn, red and green peppers, celery, onion, mustard, celery seeds and turmeric. Reduce heat and simmer 15 minutes, stirring frequently.
3.) LADLE hot relish into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4.) PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

I will confess that I have not made it myself yet.

I'm afraid it just won't taste the same.

So, it's time for a trip and some extra room in my suitcase!

I do plan on trying it someday, let me know if you do, too!

Oh, and how can it be crafty?

Well if you're able to part with it you can make a tag & bow for the jar.
If you're able to part with it.


  1. It was 80 degrees yesterday so I'm thinking summer and fresh corn on the cob can't be too far away. I'm going to save your recipe - think it would taste delicious as a spread on veggieburgers.Happy Monday girlfriend!

  2. This looks so yummy, and I am going to try this soon....tfs


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