Making Corn Relish!

I love the fall for all the bounty of the garden! Some times you end up with more than you can eat fresh. I plan to have the extra to make some of my favorite things. 

This time of year the corn comes ripe and is a wonderful part of dinner. 

Now that you have stuffed yourself with all the corn you can hold. What do you do with all the rest of the corn? Or if the corn gets a bit over ripe and looses that sweet taste. 

The answer is to make corn relish.

To start pick some corn,

 sweet peppers (I like the red ones for this project). 

Get a couple of onions. Yellow or white work well for this.

Some green tomatoes. I use cherry tomatoes. any green tomato will work

Gather your spices: Turmeric,

Cellery seed,

Mustard seed,

Sugar,

Pickling salt and Vinegar.

Gather up your lids, 

rings 

and canning tools.

Bring in your corn!

Pull the husks off!

Use a sharp knife to cut the corn from the cob. Start cutting at the bottom of the cob at the base of the kernels. Keep cutting till you have six pounds of cut corn.

If you do not have fresh corn, or you just want to do it the easy way you can pick up frozen corn in a bag. You need still need six pounds of corn.

Then dump it into a large stock pan, 12 quarts size is good.

Now get your peppers. You will need 8 to 10 large peppers. Should make 4 cups of chopped peppers. Pull the cores and seeds out.

Then chop them up. I like to have a lot of texture for my relish. So I cut them into tiny, small, medium and chunky pieces. 

Then toss them into the pot too.

Now grab your onions.

Cut off the top and bottom.

Then cut it in half.

Pull off the outer most peal, the ones that have a paper look and feel.

Then slice them, first into ribbons,

Then into small chunks.

Put 2 cups of chopped onions into the pot.

Then get your green tomatoes.

Cut your tomatoes into a size you want to eat.   About 3 times the size of a kernel of corn. I cut about 1/2 of my cherry tomatoes in half and use the rest whole. Be sure there are no tomato stems or greens in your mix. Any green part of tomatoes are poisonous until they are cooked.

Put 4 cups of chopped green tomatoes into the pot.

Your pot should be about full. Pour in your 5 cups of vinegar.

Add  2 cups of sugar

and 1/4 cup prickling salt. 

Sprinkle in 1 table spoon of turmeric.

1 tablespoon of celery seeds,

And 1 table spoon of mustard seeds.

Turn on the heat and bring to a boil. Be sure to stir every few minutes to keep it from burning on the bottom. Then turn down the heat so the relish simmers. Let it simmer for 30 minuets.

Remove from the heat.

Wash your jars in hot soapy water and rinse with clean water.

Put your funnel onto your bottles and fill the bottles with the relish.

Be sure to leave 1/2 inch of head space from rim the rim of the jar.

Clean the rim of the jar with a paper towel or clean cloth.

Put a new lid onto the jar.

Put a ring on the jar and gently secure. If the lid is too tight your jar may explode in the canner.

Place them in your canner and follow the directions for your canner.

Remove them from your canner and place them on the counter. Leave about an inch between bottles so they can cool. After cooling for several hours or over night. 

Check the lids to be sure they are sealed. There should be no rebound when you press on the center of the lids. If you have any unsealed jars check the rim of the jar for chops, cracks, and replace the lid then reprocess.