I know I have posted at least two blogs on the subject of Relish, but there are just so many delicious relishes out there that I want to add at least one more. I received e-mails asking for different relishes. It is the time of year when ingredients in most relishes are harvested and sold; from a road side shed, a Farmers Market or even your favorite grocers. There are plenty of things to find and create your favorite reslish.
Some are already published, but get lost in the numbers and others are not published. I got a e-mail from Linda Meredith asking for Chow Chow and Corn Relish. Chow Chow is in an old blog but Corn is not. Here is the link if you wish to go back for Chow Chow. But
one rule…you have to come back and finish reading this blog. https://canucanit.wordpress.com/2012/10/17/time-to-chow-down-on-chow-chow/ .
I sent her the recipes and hope she has good luck figuring out my talking and recipes. She also said it would be OK to say that she asked. I love this, as so many people are afraid to see they name in print. Like maybe someone they know might see it, or more importantly, someone they don’t. I think the only thing she might need to worry about is a flood of ads for everything known to man. Well enough talking about negative things, I just saw “Kelley’s Heroes” and they talked about Negative Waves causing things to happen. Well no more Negative Waves. Only “Positive Waves”. All the relishes in this blog may be unusual for you, but they are not in the part of the country where I live (Georgia). I hope you find a couple that you will love and make over and over. You can always change the recipe to suit you or your family. Everybody does. One other thing before we start. I suggest you use 8 ounce canning jars to start. If your family likes the relish like ours then use 16 ounce jars next time.
The most positive wave I can thing of is Corn Relish or Sweet Corn Relish. Before you go to the grocery store and buy 8 – 10 ears of corn, check your home area and see if some local farmer is set up on the side of the road or car port selling corn that he or she grew. Or you call the Dept. of Agriculture in your state, and ask them if they know, or have a list of produce sellers. Our state has a bulletin they send out with all types of farmers or others that grow and sell many different things. I realley enjoy reading the Farmers Market Bulletin. There is nothing that can top fresh corn in taste. We have a farmer that has about 2 acres where he grows corn and tomatoes, not to mention the other small crop items he has. Check out the misc. for sale in the local paper. If you live where nothing is growing, I am truly sorry for you. If that is the case look and see if you have a state farmers market. If all these fail pick the freshest from your grocers bin or frozen foods section. Always check when the growing season starts. Look around ask friends if they know someone growing things. Make a note on the side of your fridge for next year. Well let’s get busy with this years produce.
Corn Relish: This is a wonderful treat and it can be made from fresh corn or frozen corn, sorry no canned. With that covered, let’s get cooking!
3 cups bell peppers, red & green – chopped finely, 3 pounds corn, frozen (2 large packages), 1 teaspoon parsley, chopped, 7 cups onions, chopped, 2 cups brown sugar, 2 cups corn syrup, 2 tablespoons salt, kosher or canning, 2 tablespoons dried mustard, 7 cups cider vinegar, 1 cup water, 1/2 teaspoon turmeric, 1 tablespoon mustard seeds, 1 tablespoon celery seeds, 1/2 cup celery, chopped, 1 tablespoon citric acid or fresh lemon juice. Mix all ingredients in large pot (make sure it is not an aluminum pot. The vinegar will react with the metal and change the taste. Bring to boil, cooking covered for 15 minutes.
Do a Hot-Pack (relish still hot from cooking) into canning jars that have been boiled to sterilize them. Even if you just opened a box, look at the dust and other things in the box. take a plastic spoon and go around the edge of the relish and make sure the air is out of the jar. Put relish up to with 1/4 inch of the top. Leave this space, it is needed in the canning process. Clean the rims with a clean paper towel. Place cleaned domes on top. Screw on the ring to seal the jar. Do not screw on too tight, or too much and the air in the jar can’t escape in the boiling process. Not enough and water will leak in and spoil your hard work.Adjust finger-tight is needed.
To do proper canning you need a Canning Pot. They are available at most the same stores where you buy jars. No luck check a hardware store (not a super store). Place jars in a boiling water bath using a rack or something that will keep the jars from touching the bottom. Process 15 in a boiling water bath, with time starting after the water comes back to a boil. Make sure the water is at least two inches over the jar tops. After time is up, lift out the rack or jar gripper, remove jars and let cool. During this time you will probably her popping sound. This is the jars sealing and that means it worked. After they are cool check to make sure they all are sealed. Waait for one day to be sure. If not, remove the ring and replace the dome, then ring again. The jars have to be reprocessed again or eaten. It is up to you. I know that is a lot, but good canning is not easy. If it was everybody would do it and the grocery store shelves would be empty, then they would have to find other things to sell. To make Hot Corn Relish just use some hotter peppers such as Jalapeno or Habanero in addition to the Bell Pepper. Keep the bell peppers they add such a great color and a nice taste addition.
Next up is a favorite around here, not so sure in other areas of the country. We are going to make Georgia Caviar (or could be called Black Eyed Pea Relish). This is not named after a singing group, it is named after a food staple in the south. A nice thing about this relish is it is made from canned vegetables.
3 cans black-eyed peas, drain and
rinsed. 1 jar pimento strips, chopped, add juice also. 1/2 bunch scallion tops, thinly sliced. 1 teaspoon oregano. 1 teaspoon Texas Pete Hot Sauce (not Tabasco sauce it has a large amount of salt). 1 teaspoon black pepper, 1 bell & jalapeno pepper, seeded and chopped. 1/2 tomato, firm, chopped (use the other for a tomato sandwich. 1 cup vinegar. 1 clove garlic, minced. Combine all ingredients, cook for 5 minutes. Put in canning jars, process 10 minutes. Using the same method as above. Garnish with fresh chopped onions or parsley or for that matter don’t. We are really cooking now (pun intended). Both of the relishes so far are not familiar to many people. You really should try them they are great!
Garlic Relish is something we made just to try. It was such a major taste treat that we had to try to sell it. Who knew it would become one of our top three relishes. (for your information the top three in sales were Chow Chow, Habanero Relish and Garlic Relish. Well now here is the recipe: 1/2 cup white vinegar (not cider vinegar. It changes the taste). 1/2 cup sugar. 1/2 cup garlic – minced. 1/3 cup bell peppers, red, chopped finely. 1/3 cup cubanelle (or other medium hot peppers), chopped finely. 1/3 cup bell peppers, yellow -chopped finely. 1/2 teaspoon dried pepper flakes. 1/4 teaspoon salt, kosher or canning. 1/4 teaspoon citric acid or fresh lemon juice. Bring vinegar and sugar to boil. Add garlic, simmer 25 – 30 minutes. Add peppers, onion and remaining ingredients. Simmer for 15 minutes. Put in 8 ounce canning jars. Process 15 minutes in water bath using above method. This is good with cream cheese or can be used in cooking. Take a
fresh baking chicken and rub the inside of the chicken with relish, leaving excess. Rub out side as well. Place in baggie and let sit over night in the refrigerator. Then roast or put on a grill. The taste will be unbelievable. Another note, use a disposable glove to
do the chicken rub. While we are making unusual relishes how about
Artichoke Relish: This is another from canned ingredients. If you change the volumes to make smaller amounts, keep proportions the same. 5 cups artichokes, (3 14 oz. cans), drained and chopped. 5 cups artichoke hearts( 3 14 oz cans), drained and chopped. 3/4 cup onion – finely chopped. 1/4 cup parsley, chopped. 1/2 cup celery, chopped. 1 cup bell peppers, green – chopped. 1 cup bell peppers, red – chopped. 1 1/2 cups sugar. 2 cups vinegar – white. 1/4 teaspoon turmeric. 1 tablespoon mustard seeds. 1 teaspoon celery seeds. 2 tablespoons dried onion flakes. 1/4 teaspoon kosher salt, or canning salt. Combine all ingredients in large non-metal pot, bring to boil, simmer for 10 minutes. Hot pack in 8 ounce canning jars. Process 20 minutes in water bath. Using the above procedure. I am sure that if you try this one, it will become a favorite. Next is a big hit with the hot dog crowd.
Vidalia Onion Relish (or Sweet Onion). We serve it right along with the Habanero relish on dogs and burgers. Of course we also add more fresh onions. We also serve this as a side dish. You can never get too much onions on food or with food as far as I am concerned.
1 cup bell peppers green – chopped. 1 cup bell peppers, red – chopped. 1/4 cups sugar. 1 teaspoons kosher salt, or canning salt. 1 cup cider vinegar. 1/4 cup jalapeno peppers, seeded and chopped. 1 1/2 cups Vidalia Onions – finely chopped. 1 teaspoons pickling spice. Cover chopped vegetables with boiling water; let stand 5 minutes. Drain. Tie pickling spice and hot peppers in cheesecloth bag. Add spice bag, sugar, salt to vinegar; simmer for 15 minutes. Remove spice bag. add vegetables, simmer for 10 minutes. Hot pack in canning jars. Process 15 minutes in water bath. Use the same procedure as above. You can use another variety of onions, just think about the taste first.
OK, just one more quickie. My word
number is adding up to an area that bloggers have been told you won’t read anything higher than this number. Personally, I have not found that the case. But here goes my last one for this blog. I will close with
Indian Relish: 3 green Tomatoes. 4 tart, cored and peeled apples (Granny Smith is best). 1 Onion (Vidalia or Yellow will do nicely). 2 cups cider vinegar. 1/4 teaspoon red pepper flakes. 2 cup sugar. 1 teaspoon fresh chopped ginger (this is important in the taste). 1/4 teaspoon turmeric. 1/2 teaspoon salt, kosher, sea or canning. Combine all ingredients in large pot, bring to boil, reduce heat and cook for 1/2 hour. Pack into jars and process for 10 minutes in boiling water bath. Like all others, use the top recipe method for processing. Don’t want a red relish, use green tomatoes. Makes it more tart. Want sweet try a Fuji or Gala apple. Want it hotter use jalapeno or Habanero peppers. Some people call this a chutney, but that is OK with me as long as they make and eat it. You can call it your relish or chutney. You are the cook! Grandma would be happy with this blog. We got back to the basics, the things that Mary Lynn and I made a great business from.
Also don’t forget to check out my new blog dedicated just to Salsa. I have recipes for make and eat as well as canning recipes. I will also tell you when a recipe is just for make and eat with a chip. The site is www.canusalsa.com Stop in and check it out. From the looks of the numbers not many are looking. Hard to believe with so many request for salsa recipes that you have not at least peaked. Well there is no time like now as we are at the end of this blog. Bookmark it in your computer, or better still subscribe and you will get new blogs e-mailed to you. While you are at it, subscribe to this blog also.
To make sure that you are keeping up with the latest from both blogs all you have to do is click the subscribe (on the Salsa page it says follow along) bottom on the right and fill in your e-mail address and every blog from that day forward will be sent to your mail box. Really makes it easier to read and keep up. You never know what will come up next. I say that because I don’t know what is next!
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