What you will need:
9 cups of frozen corn kernels, thawed
3 cups of cabbage, finely chopped
1 1/2 cups of green tomato, unpeeled, cored and chopped *optional
1 cup of onion, finely chopped
1 cup of red bell pepper, seeded and finely chopped
4 cups of white vinegar
3 cups of sugar
1 cup of water
2 tbsp of dry mustard
1 tbsp of celery seeds
1 tbsp of mustard seeds
1 tbsp of salt
1 tbsp of ground turmeric
5 pint sized jars
In a saucepan, combine corn, cabbage, green tomato, onion, red pepper, vinegar, sugar, water, dry mustard, celery seeds, mustard seeds, salt and turmeric. Bring to a boil over medium-high heat, stirring frequently. Reduce heat simmer, stirring occasionally, for about 25 minutes or until vegetables are tender-crisp.
Meanwhile, heat sterile jars in a hot water bath over medium heat, making sure not let the water come to a boil. Remove the jars. Heat the lids, leaving the screwbands on the table. Fill the jars one at a time, leaving about a 1/2 inch head space. Push a rubber spatula down into the side of the jars three to four times to remove any air bubbles trapped inside. Wipe off the rim with a napkin or paper towel to clean off any residue and place lids on, place the screwbands on and tighten, make sure not to over tighten.
Process the filled jars in a boiling water bath ( make sure the jars are fully submerged up to 2 inches over top of jar). Bring to a rapid boil and cover. Let boil for about 15 - 20 minutes. Turn heat off and let cool for 5 minutes, then remove jars and place in a draft free place to let cool and seal for 24 hours.
*Note: When I made this for the first time I referenced two different recipes, they were similar except for the green tomatoes. I couldn't find green tomatoes in our grocery store so I picked up some tomatillos instead.
Admin Notes: I love corn relish, this was my second attempt at canning and I must say it was a success. This stuff is delicious. I was obsessed with canning for about a year and I made all sorts of jellies, jams and relish. Some were a success and others not so much. I loved to experiment and what can I say, you win some and you loose some but this one was a definite win, in my opinion. I haven't made it again since though, in fact I haven't canned anything in a few years, mainly because it takes up so much time. I should really start canning again, I really did enjoy it. My first experience wasn't to great, see my Jalapeno Jelly recipe for that story lol.
Showing posts with label sugar. Show all posts
Showing posts with label sugar. Show all posts
Tuesday, September 21, 2010
Sunday, September 19, 2010
Chocolate Syrup
You will need:
1 cup of boiling water
1 1/2 cups of sugar
3/4 cups of cocoa powder
pinch of salt
2 tsp vanilla
Bring water to a boil in a tea kettle. Combine dry ingredients in a sauce pot. Measure out 1 cup of boiling water and add to the mixture. Bring to a rolling boil, stirring constantly for 3 minutes. Remove from heat and add vanilla. Let cool, ladle into a jar and refrigerate.
Admin Notes: My wife makes this all the time for our son, we get our milk for free through the WIC program, but he loves chocolate milk. One can of cocoa powder is worth three to four bottles of chocolate syrup you would buy from the store and it only costs us a buck and a half. This is a good money saver for those who love chocolate milk.
1 cup of boiling water
1 1/2 cups of sugar
3/4 cups of cocoa powder
pinch of salt
2 tsp vanilla
Bring water to a boil in a tea kettle. Combine dry ingredients in a sauce pot. Measure out 1 cup of boiling water and add to the mixture. Bring to a rolling boil, stirring constantly for 3 minutes. Remove from heat and add vanilla. Let cool, ladle into a jar and refrigerate.
Admin Notes: My wife makes this all the time for our son, we get our milk for free through the WIC program, but he loves chocolate milk. One can of cocoa powder is worth three to four bottles of chocolate syrup you would buy from the store and it only costs us a buck and a half. This is a good money saver for those who love chocolate milk.
Jalapeno Jelly
What you will need:
3/4 lb. jalapeno peppers
2 cups cider vinegar
6 cups sugar
2 pouches liquid pectin
a few drops green food coloring (optional)
cheese cloth*
pint sized canning jars
Wash, remove stems, cores and seeds from peppers.
In blender or food processor, puree the peppers with 1 cup vinegar. Transfer mixture to a large pot. Add remaining 1 cup vinegar and sugar. Heat to boiling and continue to boil for another 10 minutes, stirring constantly.
Add pectin and continue cooking, bring to a rolling boil, stirring constantly for another minute. Remove from heat and skim any foam which accumulates at the top. Remove and discard pulp by squeezing it through a cheese cloth. * Add food coloring, if using.
While the jelly is still hot, ladle it into pint sized canning jars, leaving a 1/4 inch headspace. Screw on lids and adjust. Process in a boiling water bath for 10 minutes. Remove from canner and cool in a draft free place.
*Note: Make sure you use gloves if you do what I did, see below.
Admin Notes: I tried to make jalapeno jelly once on the 4th of July, 2005. It was my first attempt at canning of any sort and I really didn't know much about anything. Well I went to the store and purchased all the ingredients. If I remember correctly I came home with like 20 jalapenos. I cut the peppers in half to remove the seeds without gloves, my hands didn't feel bad, but if I touched any sensitive body parts they burned like hell fire. Had to use the bathroom, should have worn gloves. When it came time to remove the pulp from the mixture I didn't quite know how use a cheese cloth so I scooped it into the cloth and wrung the liquid out. Of course it was hot because it had just come off the stove but I grit my teeth and kept going as the liquid pepper/vinegar mixture ran over my hands.
When I was done and had ladled the jelly into the jars and processed them I let them cool only to find out that I had not used enough pectin, so I had made jalapeno syrup instead. I was a bit disappointed but I used it as a dip for egg rolls, it was pretty darn good.
Later that day, as we celebrated Independence Day, I was playing Right Field my glove hand started burning like crazy, I couldn't figure out why. I took the glove off and ran down to the brook and dipped my hand in, it was pure Heaven on earth. Of course that didn't help, for when I removed my hand from the water it would burn even more. It wasn't long before both hands were on fire. It lasted through out the night. That was my first and worst 4th of July ever (I am a Canadian citizen/US Permanent Resident). I slept with a bucket of ice at my side and a large fan on my chest with my hands perched up in front of it. I described to my wife that it felt like my hands were in hell. Needless to say, lesson learned. Wear gloves when dealing with hot peppers.
3/4 lb. jalapeno peppers
2 cups cider vinegar
6 cups sugar
2 pouches liquid pectin
a few drops green food coloring (optional)
cheese cloth*
pint sized canning jars
Wash, remove stems, cores and seeds from peppers.
In blender or food processor, puree the peppers with 1 cup vinegar. Transfer mixture to a large pot. Add remaining 1 cup vinegar and sugar. Heat to boiling and continue to boil for another 10 minutes, stirring constantly.
Add pectin and continue cooking, bring to a rolling boil, stirring constantly for another minute. Remove from heat and skim any foam which accumulates at the top. Remove and discard pulp by squeezing it through a cheese cloth. * Add food coloring, if using.
While the jelly is still hot, ladle it into pint sized canning jars, leaving a 1/4 inch headspace. Screw on lids and adjust. Process in a boiling water bath for 10 minutes. Remove from canner and cool in a draft free place.
*Note: Make sure you use gloves if you do what I did, see below.
Admin Notes: I tried to make jalapeno jelly once on the 4th of July, 2005. It was my first attempt at canning of any sort and I really didn't know much about anything. Well I went to the store and purchased all the ingredients. If I remember correctly I came home with like 20 jalapenos. I cut the peppers in half to remove the seeds without gloves, my hands didn't feel bad, but if I touched any sensitive body parts they burned like hell fire. Had to use the bathroom, should have worn gloves. When it came time to remove the pulp from the mixture I didn't quite know how use a cheese cloth so I scooped it into the cloth and wrung the liquid out. Of course it was hot because it had just come off the stove but I grit my teeth and kept going as the liquid pepper/vinegar mixture ran over my hands.
When I was done and had ladled the jelly into the jars and processed them I let them cool only to find out that I had not used enough pectin, so I had made jalapeno syrup instead. I was a bit disappointed but I used it as a dip for egg rolls, it was pretty darn good.
Later that day, as we celebrated Independence Day, I was playing Right Field my glove hand started burning like crazy, I couldn't figure out why. I took the glove off and ran down to the brook and dipped my hand in, it was pure Heaven on earth. Of course that didn't help, for when I removed my hand from the water it would burn even more. It wasn't long before both hands were on fire. It lasted through out the night. That was my first and worst 4th of July ever (I am a Canadian citizen/US Permanent Resident). I slept with a bucket of ice at my side and a large fan on my chest with my hands perched up in front of it. I described to my wife that it felt like my hands were in hell. Needless to say, lesson learned. Wear gloves when dealing with hot peppers.
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