On Sun, 08 Jun 2008 09:39:00 -0500, Melba's Jammin'
<barbschaller@[EMAIL PROTECTED]
> wrote:
>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.
This sounds yummy. Reminds me of my Auntie's relish. Thanks to you and
Gloria P for the posting, I've printed it out and put it in the Make
This section on the fridge. This way I don't lose it :)
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