Oh What to do with all this corn ?

 

  In Carolina on any given summer day, you are likely to find a mess of corn still in its husk  at your back door. Carolina is known for its agricultural and farming . The best agricultural colleges in the states are in  North Carolina . And one thing you learn is always plant more than enough.

On this early morning, I walk out my back door and find a bushel basket of corn.  A neighbor farmer had left it there with a scratch pad note on top. Please make me some of that corn relish like you did last year. I like it on my hot dogs. Also the note said, hold on to my basket. Ill pick it up later this week.  So I get myself in gear and start to shucking. That’s what we call it in Carolina. 

It is a fairy easy process. You only need a stove top canner to process.   The only real work is cleaning the corn and getting it cut from the cob. But with Beach Music playing in the background and a glass of wine close by, it doesn’t feel like work. It actually brings back fond memories of my childhood , a time where my aunt stayed with us in the summers and she was always in the kitchen , canning and preserving.

There are many recipes on corn relish. Mine is tried and true Carolina. It is on a 3 x 5 index card, stained from overused. And it is in my aunt’s handwriting. 

Corn Relish
so good on Hot Dogs
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Ingredients
  1. 16-20 ears of fresh corn
  2. 3 cups of chopped celery
  3. 1 and half chopped sweet red pepper
  4. 1 and half chopped sweet green pepper
  5. 1 cup of chopped onions
  6. 2 and half cup of vinegar
  7. 1 and 3/4 cup of sugar
  8. 4 tsp of dry mustard
  9. 2 tsp of pickling spices
  10. 2 tsp of celery seeds
  11. 1 tsp of turmeric
  12. 3 TBs of cornstarch
Instructions
  1. Remove the husks and silks , cut corn from cobs. Measure 8 to 10 cups of corn and place in a large pot.
  2. Add vinegar, chopped celery, peppers and onions. Simmer over medium heat about 10 minutes until corn and veggies are tender.Stir in sugar,mustard, spices and celery seeds. the mixture should be partially soupy. Bring to a boil and simmer for 5 minutes, stirring occasionally.
  3. Stir cornstarch with 3 TBs of water until smooth. Add to corn mixture. Cook until slightly thick and bubbly., cook and stir two more minutes.
  4. Ladle hot relish into juars, leaving 1/2 in headspace. Waipe jar rims and top with jar lids and bands. Process in boiling hot water bath for 15 minutes., starting the timer when the water boils.
Ms BeeBee http://www.msbeebeeinnc.com/

 

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