Fall is definitely in the air here. Days are shorter, mornings definitely require a light jacket, and the markets are filled with more pumpkins than peaches. Before it is all gone, I need to get summer’s splendour canned up and put away. Papa and the Master Seamstress have sweet corn and, even more importantly, are willing to share. Sure, there are roadside stands and yah, corn on the cob can be purchased at market and from roadside vendors. But that stuff was probably picked, like, HOURS ago, if not more. The cobs we get at the home farm are virtually minutes old before they hit the pot.
That kind of fresh produce can’t be allowed to just linger around. To make the most of it, I cracked open PreserveIt! from DK Canada. It is filled with all sorts of imaginative ideas. Corn and Pepper relish is by no means new, but it does look incredibly pretty all jarred up. While I do love the ideas in this book, I do not love the index at the back. I find it poorly organized, with a lot of the cross references missing. As an example, corn relish is not listed in alphabetical order. Instead, I would presume it is covered under relishes, 210-17, since this recipe is found on page 210.
For those who are unfamiliar with corn relish, it is often used as a hot dog or hamburger topping. A small amount of turmeric is added to give it an extra boost of colour. I substituted a few ingredients when making this at home. While we can get white wine vinegar here, white vinegar is much more plentiful and economical. I also added celery seed instead of celery, based purely on what I happened to have in the fridge when I went to make this. I thickened it with a bit of flour, based on what some of my other canning books had to say on the subject. I prefer a much thicker, chunkier condiment that what was sitting on my pot before that.
This recipe doesn’t make a whole lot of relish, but unlike pectin preserving, you can double or triple it without worrying about whether or not it will set. Unless you have a mad hungry crowd who devour this tangy condiment by the bucket-load, I would suggest using the 250 mL or half pint jars, at most. They make a very pretty hostess gift. Don’t feel up to canning? This can be kept in the fridge and eaten immediately.
Corn and Pepper Relish from Preserve It! by @DKCanada #Canning
- 4 fresh ears of corn
- 2 medium red bell peppers , seeded and finely diced
- 2 celery stalks , finely sliced OR 2 tbsp of celery seed
- 1 red chile , seeded and finely sliced (optional)
- 1 medium onion , peeled and finely sliced
- 2 cups white wine or white vinegar
- 1 cup + 2 tsp white sugar
- 2 tsp sea salt
- 2 tsp mustard powder
- 1/2 tsp ground turmeric
- 2 tbsp four
Remove corn from the cobs and blanch in boiling water for 2 minutes; drain well
Place corn and all ingredients (minus flour) in a large saucepan and bring to a boil, stirring regularly
Simmer for 15-20 minutes until the mixture has slightly thickened. If the mixture does not thicken to your taste add flour and continue to stir.
Taste and adjust seasoning as necessary
Ladle into sterilized jars, leaving 1/2 " headspace.
Seal using standard canning methods or refrigerate.
Disclaimer: I was sent a copy of this book for review purposes. No other compensation was received. All opinions are honest and my own.