Homestyle Corn Relish Recipes
PICKLED SWEET CORN RELISH
This zesty 10 minute relish elevates the look and taste of everything from hot dogs to chicken to chili.
Provided by Del Monte
Categories Trusted Brands: Recipes and Tips Del Monte
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Combine all ingredients in a medium bowl. Toss well before serving.
- Serve on grilled chicken, hot dogs, sausages, pork, fish, tacos, chili, omelets, tomato soup and more.
Nutrition Facts : Calories 45.5 calories, Carbohydrate 10.1 g, Fat 0.5 g, Fiber 1.2 g, Protein 0.6 g, Sodium 158.7 mg, Sugar 3.9 g
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.
HOMESTYLE CORN RELISH
Posted by Request. From Ball's Complete Book of Home Preserving. PLEASE NOTE-This recipe requires 2 Tablespoons Clearjel. The ingredient sifter will not allow me to add it to the list of ingredients at this time. Please read the recipe instructions first.
Provided by Diana Adcock
Categories Corn
Time 1h25m
Yield 6 pints
Number Of Ingredients 11
Steps:
- You will need 2 tablespoons of Clearjel for this recipe.
- If using fresh corn blanch for 5 minutes.
- If using frozen corn thaw.
- In a large stainless steel saucepan combine the vinegar, sugar and salt.
- Bring to a boil over medium high heat, stirring to dissolve sugar.
- Gradually add corn, red and green peppers, celery and onion, stirring constantly to maintain the boil.
- Stir in mustard, celery seeds and turmeric.
- In a small bowl combine the water and Clearjel, making a paste-no lumps.
- Stir into vegetable mixture.
- Reduce heat and boil gently, stirring frequently until thick enough to mound on a spoon. This should take around 5 minutes.
- Ladle hot relish inot hot jars leaving 1/2 inch headspace.
- Remove air bubbles, wipe rim, center lid and screw down band until fingertip-tight.
- Process in a boiling water bath canner for 15 minutes.
- Remove canner lid letting jars stand in hot water an additional 5 minutes.
- Remove jars, cool and store.
Nutrition Facts : Calories 451, Fat 3.4, SaturatedFat 0.4, Sodium 2368.1, Carbohydrate 100.3, Fiber 8.9, Sugar 48.4, Protein 9.1
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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.
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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.
HOW TO MAKE HOMEMADE CANNED PICKLED CORN RELISH - …
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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