Cooking web notes

During the summer and fall months, I like to spend time in the kitchen canning foods that we have harvested from our backyard garden. Canning is easy to do and you can preserve for your foods for up to 1 year by canning them.

One of our favorite thing to make with our excess garden vegetables is relishes. This recipe for homemade corn relish was given to me by my MIL about 20 years ago.

Corn Relish Recipe

2 dozen ears of corn
3 large red peppers, finely chopped
3 large green peppers, finely chopped
3 stalks celery, finely chopped
3 cups of granulated sugar
5 tablespoons mustard
2 tablespoons salt
4 cups white vinegar

Blanch corn cobs for 3 minutes in boiling water. Remove from pan and rinse under tap water. Cut corn from cobs and place in a stock pot. Stir in the finely chopped peppers and celery. Stir in the granulated sugar, mustard, salt and vinegar. Bring mixture to a full boil and boil for 20 minutes. Remove from heat and ladle into hot jars. Seal jars in the water bath canner according to your canner's instructions.

If you can't find your canners instructions, I normally process my relishes for 10 minutes in the water bath canner.