In article <imfj44h9ek1femq7669njqcldn9fit8004@[EMAIL PROTECTED]
>,
snowtrees@[EMAIL PROTECTED]
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
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