August 13, 2010

Large Batch Canning and Corn Relish

In the last week I have made 175 pints of preserves (75 pickles, 75 bloody mary vegetables, and 25 blackberry syrup).  Unfortunately my camera decided to take a walk but I am hoping to get some pictures up this weekend.

Tonight is my canning class with the Walliford Community Kitchen.  I spent last night picking crabapples and blackberries.  So we will be making jellies with those along with the Spicy Corn Relish and the Pickles Vegetable Strips.

Here is the recipe for the Corn Relish.  Hopefully I will be able to post a picture or two this weekend.

12               ears of corn
3                 Ancho or Chipotle chiles, rehydrated, seeded and chopped
1¾ c           Honey
2 T              Kosher or Pickling salt
1 T              mustard seed
¼ t              turmeric
2¾ c           cider vinegar
½ c             water
2 c              onion, chopped
1½ c           celery, chopped
1 c              sweet peppers, chopped

Par-boil corn until bright yellow.  Cut corn kernels off. 

Combine honey, salt, mustard seed, turmeric, vinegar and water.  Bring to a boil. Boil until honey and salt are dissolved.  Add corn, onion, celery, and sweet peppers.  Bring to a boil, stir often until onions and celery are tender.  Approximately 30 mins.  Add chiles and incorporate.

Place relish in sterilized jars and process for 15 mins. 


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