How to Can Corn Relish | Weird but SO GOOD!
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- เผยแพร่เมื่อ 7 ส.ค. 2024
- Straight from grandma’s table to your kitchen, this corn relish is a sweet and sour balance that is something unique. While this may not be a recipe you've tried before, with sweet corn, bell pepper, and spices, it's a relish that you're sure to love!
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USDA Canning Guide (see page 6-28): nchfp.uga.edu/publications/us...
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Skip ahead:
00:00 Intro
00:39 Preparing the cabbage and corn
01:47 Preparing the onion and peppers
03:54 Adding the remaining ingredients
05:57 Cooking the mixture
06:20 Adding the Clear Jel mixture
08:33 Adding the mixture to the jars
10:35 Processing the jars
11:40 Finishing up the jars
13:23 Tasting the corn relish
INGREDIENTS
- 5 cups shredded cabbage
- 14 cups sweet corn, cooked, cut off and measured
- 2 cups diced onion
- 1 cup diced red bell pepper
- 1 cup diced green bell pepper
- 1 tbsp ground mustard
- 2 tsp turmeric
- 1 1/2 tbsp kosher salt
- 1 cup sugar
- 4 1/2 cups white distilled vinegar (5%)
- 3 tbsp Clear Jel
INSTRUCTIONS
- Have pint jars sterilized and waiting with prepared lids and rings.
- In a large 8-quart stock pot, combine the cabbage, sweet corn, onion, bell peppers, ground mustard, turmeric, kosher salt, sugar, and vinegar. Stir to combine and bring to a boil over medium heat.
- Once boiling, keep stirring occasionally. Then reduce the heat to keep a low boil. Cook at a low boil for 30 minutes.
- Once the corn relish is cooked, whisk together 3 tbsp water with the Clear Jel until smooth. Remove the corn relish from the heat. While stirring the corn relish, drizzle in the Clear Jel and water mixture until fully incorporated. Return the corn relish to the heat and bring it to a simmer for 2 minutes, or until the corn relish is bubbling throughout the mixture and slightly thickened. Note: the relish will not be overly thick from the Clear Jel, but just slightly tighter.
- Distribute the corn relish into the prepared 10 pint jars. Fill the jars leaving ½-inch of headspace at the top of the jars. Wipe the rims clean and fit with lids and rings. Place in a boiling water bath canner, ensuring the jars are covered with water. Bring to a boil and process for 15 minutes.
- Once finished, remove the jars from the canner, and set them aside for 24 hours. When ready to consume, store opened jars in the refrigerator. - แนวปฏิบัติและการใช้ชีวิต
Love it. I canned with my dad until he was 91. Priceless.
Thanks Wyse, it looks absolutely fantastic
What a lovely video. How nice you got to make and learn with your grandmother!
I have been binge watching all your videos I love the food you make and the gardening!! I am a new subscriber. I am still playing catch up. ❤️❤️❤️
Thank you, this is the best video on the topic; you get right to the point. Going to make this today.
Looks so good.
Thank you grandma!
I was scrolling and saw your face on this video thumbnail and I couldn't help but think how you have such a kind smile and presence. Your shorts have been recommended to me as I have gotten into farming more.
All your recipes are good!
I really want to make this!! It looks so good!!! Thanks for the video and recipe!🥰
Love your kitchen. So clean and neat. Definitely going to try this recipe! Thank you. 💜
it's a great triangle. I love his show.
Looks wonderful!! My family has been making corn relish for years but we have never used the clear gel, I think its called.
Caleb! That reminds me of some corn relish I had in the past…I would really like to try your recipe now! Thank you!
We chop the cabbage in the food processor after shredding it, we use frozen corn due to price and frankly quality.
We also make a red burger relish with red onion, red bell peppers, red chilli's and tomato fresh and puree and or passata, garlic and sweet paprika powder. It becomes a whole production of relish making, dill pickle, pickled red onion, as well as making canned meals as we are already setup for processing vegetables why not make stews etc. It devolves into makeing burgers and dogs to "test" the relishes, not as bad as processing tomato's for canning which can take 2 days with what we harvest and if we can buy cheap while the market has a glut as much extra as we can process.
I would like to point out the for the past 3 years in europe at least tomato prices and quality have varied alot, do not know about the US, but keeping an eye out for good deals could be well worth your while when in season. Last year we only processed our own harvest as the prices where high and the quality was MEH. At the moment we are processing alot of red onion as it is cheaper than white onions by 30% which is strange reversal of the normal state of play.
Thank you for sharing your recipe, take care. God bless one and all.
Okay where ya been lol I made this a couple months back n I had to look through so many recipes to get the one you just made lol. I’m watching a lot of people on here and I have to say I watch you all the time and just love you period lol. I’ve seen you cook with mom and grandma and think it’s so cute 😊. Keep up the good work and keep them coming
Oh, YUM… that looks SO GOOD!
I’m not at all familiar with canning and pickling, but with this particular video you’ve well and truly sold me on the idea. All I need to purchase is some appropriate jars & lids, and a great big pot. Oh, and one of those nifty jar lifter thingamabobs 😆.
I’m really excited about doing this! 😊
Love from Brisbane, Australia xx
This is one of my favorite relishes along with zucchini relish which is my favorite
I just made some of this, this year! My husband loves the stuff from Chipotle, so I thought I'd try it. . it turned out SOOO good!! If I can make one suggestion, for those people who have never canned before, you are forgetting to tell them how long to can it for :) thank you for the videos!!
Corn relish.......gotta have it! Sooo good! 👍
Love the fact you don't ad so much sugar like our grandparents did.
Thanks for the recipe!! My mother always made corn relish...and I don't know what happened to her recipe. I don't remember her using cabbage...but I'll give it a try. And...we just ate it on our plate like a mini salad.😋
Yummy, much different than my sister corn relish. Giving her your recipe
Corn relish is delicious!
I must make this!!!
Love corn relish on a toasted english muffin!
We can as family too. I am the prepping and clean up person.
I haven't made corn relish in a long time. I need to make this.
Is this what they call chow chow in PA? Looks good 😋
One of my Grandmother's Chow Chow Relish was made green tomatoes and my other Grandmother made hers with ripe tomatoes.
I’ve always mixed equal parts corn relish to either cream cheese or sour cream and then let set in fridge (slightly thickens) and then you have a dip!
Great
I'm going to make this recipe. I would like to know if you have a recipe for onion relish. We had it in Lancaster, Pa and my daughter fell in love with it. I would like to put up some as a surprise for her. THS ❤️
Gonna make it.....
More canning vids!!!!!!!!!
This looks delicious. I just made corn relish for the first time last week. I like the idea of adding cabbage. How much sugar did you end up adding?
fab
Corn relish is so good on a burger 👍🏼❤️
7 or 8 pts? never have to do 3 or 4 dozen cause they go very fast. Love it. Question is have you ever used canned corn?
On tacos, on mash potatoes, as a corn salsa 😋
I'm new to canning. How long would this be good for?
Do you ever can/preserve peach juice/peach necture?
Do you have any good red cabbage dishes to share?
👍👍
I don’t have a canner and utensils, so I’m wondering if I could freeze this?
I purchase corn relish at Trader Joe's. Not bad but yours looks delicious.
Hi Kaleb, I was wondering if the pre-cooking of the corn was a misprint? Since we are cooking it in the batch to boil, I did not want to over cook it and loose it's sweetness...? So can we put it in the bowl raw or is there a reason for pre-cooking it? Thx
Starting to can this year. Partly for economy but mostly because too many foods are being recalled. I can’t trust our food system anymore.
How would you look up how long for your elevation? Would it be corn or cabbage?
It is by your elevation which you can goigle by your zip code. It won't matter what ingredient you are canning, it will all be the same depending on jar size. Water-bath will show time for pints and quarts. Pressure canning will also add in how many pounds of pressure you must reach.
Hope this helps.
@@hollyhock3945 it's different depending on what it is. For example the usda says 5 minutes for pickled dilled beans and 10 minutes for pickled asparagus.
@@Melissa198906 timing may be different on water bath ( which goes by boiling temp only); pressure canning you need to know your elevation for pounds of pressure and timing.
Your individual recipes will tell you timing for that particular one...no one size fits all in canning.
@@hollyhock3945 I know, but this recipe isn't in the usda canning book and he is a different elevation than me.
I jokingly call the popping the song of my people. It's so disappointing when a jar doesn't seal
So you use a chemically modified liquid in your garden fresh relish? Not sure if it is needed. What did your Grandmother use in its place?
ITS CORN!
Is it safe to half the recipe?
shucks, I'm 71 now. Started canning about 3 years ago cause my wife is unable. Food is getting expensive and it doesn't take acres and acres to grow a lot. 26 quarts of tomato sauce last year. So , yea I'm trying all sorts of stuff like this. Thanks.
🌽💛🌽
In my opinion, this has way too much vinegar. I didn’t use the cabbage, Clear Jel, and I’m going to freeze it. After some tweaking, it’s tasting pretty good.
I so loved Bicks corn relish, but I can no longer find it; why must companies get rid of so many good things that people love; I am not the only one :(
WTF is clear gel?!!! Back in the day my great grandma used cornstarch or flour^^
Yes, he had me interested until USDA and clear gel! Also 'don't always assume old recipes are correct', Grandma didn't kill him and I'm sure she didn't have clear gel?
I'd just eat the jar full of relish.