If you follow me on Facebook or Instagram, you saw a couple of photos last week of my very first canning adventure. In case you aren’t following me yet (and shame on you if you’re not!!!) here is the gorgeousness that was my tomato harvest one day:
I’ll let you in on a little secret. I am a completely fearless gardener. I jumped right in full force, will try anything and everything, and even though I hope it all works out I’m not hesitant at all just because it may fail miserably. Canning on the other hand? I was terrified to try it. Truly. I worried about it being too complicated and not doing it right, making my family sick because I messed it up or ruining a whole bunch of delicious food that I poured my heart into growing. That’s a LOT of pressure people!!! Well, I’m quite embarrassed now because, well, it’s pretty dang simple. 🙂
I took a look at all those beautiful tomatoes and wanted fresh salsa. At a friend’s suggestion I went simple and used buy amoxicillin walgreens. It is sooooo delish!
So while eating some of that yummy fresh salsa, I was reminded a tiny bit of the corn relish that my mom used to make when we were kids. My brother and I used to tear that stuff UP!!! Mmmm. I figured while I’m sitting here still all confident from my canning success I should give her a call and get her recipe. This is adapted from her recipe, and it is yummy!! And you need to pronounce that Ya-Um-EE!! 🙂
Kickin’ Corn Relish
8 cups of fresh corn (it took 10 ears for me today)
1/2 cup chopped onion (I am not a big onion person, so you could bump it up to a cup if you are)
2 cups of finely chopped sweet peppers of your choice (I used one red and one green bell to make it pretty)
1-2 finely chopped, seeded jalapeno peppers (depending upon your desired level of heat)
1 clove of garlic, minced
1 1/2 cups of sugar
1 tablespoon of salt
1 tablespoon of Turmeric
2 tablespoons of dry mustard
1 1/2 tablespoons of mustard seed
4 cups of distilled white vinegar
1 cup of water
Directions: Remove the husks and silks from your corn. Bring it to a boil and cook for 5 minutes. Remove the corn from the cob and place it into a large pot with all of the rest of your ingredients. Bring to a boil, then reduce the heat and simmer for 30 minutes. Fill your jars while your relish is still hot. Process for 15 minutes if you are canning. This recipe makes 6 pints. I went with quart jars though because that’s what we had handy.
As for what it looks like along the way… I gathered up my ingredients while the corn was cooking and had to take a picture. They were so pretty. Unfortunately the kitchen was a little dark. Is a kitchen re-model a tax deduction if I’m doing it to make it bright and beautiful for blog photos?
I wish I could say the corn was from my garden, but unfortunately the corn didn’t do well this year.
I was scared of this why???
It’s fun making things as an adult that take you back to your childhood. I guess one of these is going to my brother’s house. Well….maybe…. 🙂