Saturday, June 17, 2017

Relishing Life... Cucumber Relish

Cucumber Relish
Found on Food

Adapted from the Bernardin Guide to Home Preserving. This time I am trying out using English cucumbers instead. Very colourful and tasty on hamburgers and hot dogs or just as an addition on your plate.

YIELDS 7 pint size jars


· 7 cups cucumbers
· 4 cups green peppers
· 4 cups red peppers
· 4 cups celery, chopped
· 1 cup onion, chopped
· 1⁄2 cup pickling salt
· 2 1⁄4 cups white sugar
· 3 cups white vinegar
· 3 tablespoons mustard seeds
· 3 tablespoons celery seeds


· Wash the vegetables; peel and chop cucumbers, seed the peppers and chop into small pieces. Put all vegetables into a large bowl put in the pickling salt. Mix and let stand covered for about 4 hours.

· Rinse vegetables well after 4 hours and press out the excess moisture.

· Combine the rest of the ingredients: sugar, vinegar, celery and mustard seed into a large pot; mix well and bring to a boil.

· Add vegetables, return to boil and boil gently for 10 minutes.

· Have your canning pot ready with 7 pint sterilized jars and lids.

· Ladle relish to within 1/2 inch of top , remove air bubbles, wipe top of jar to remove any liquid that may be there. Place lids that have been softened in boiling water on and screw band on. Make sure it's not too tight. Place jars in canner and process for 10 minutes. Remove and cool.

· You should hear that lovely pop, wipe jars, check to see that all jars have sealed, label and store in a cool dark place.

Friday, June 16, 2017

Relishing Life... Corn Relish

Corn Relish

16 to 20 fresh ears corn (8 cups) (you could use frozen corn as well, let thaw)
2 cups water

1-1/2 cups dice celery (6 stalks)
1-1/2 cups dice red bell peppers (2 medium)
1-1/2 cups dice greed bell peppers (2 medium)
1 cup dice onion (1 large)
3 cups white vinegar
1-3/4 cups sugar
4 tsp. dry mustard
2 tsp. kosher salt
2 tsp. celery seed
1 tsp. ground turmeric

Note: The original recipe calls for the vegetables to be "chopped". You will want to "dice" them which will be about the size of a large kernel of corn so that each bit will have all of the ingredients.

For fresh corn: Remove husks from corn. Scrub with a stiff brush to remove silks; rinse. Cut kernels from the cob, but do not scrape cobs. Measure 8 cups kernels.

In an 8-10 quart stainless steel pot combine the 8 cups of corn kernels with 2 cups water. Bring to boiling, reduce heat. Simmer, covered for 4 to 5 minutes or until corn is nearly tender, drain.

For frozen corn: Thaw corn in a strainer until corn is no longer frozen removing excess water.
Measure 8 cups.

In the 8-10 quart stainless steel pot combine corn, celery, sweet peppers, and onion. Stir in vinegar, sugar, mustard, kosher salt, celery seed, and turmeric. Bring to boiling, stirring until sugar dissolves, reduce heat. Simmer, uncovered for 5 minutes, stirring occasionally.

Note: The original recipe calls for cornstarch and water (3 Tablespoons each) to add as a thickener. You should substitute 2 Tablespoons Clear Jel and 1/4 cup water or add 3 Tablespoons of Ball Flex Pectin no sugar/low sugar to give the recipe a thicker consistency or you can omit the thickener completely. (I used the Clear Jel version)

If you are adding thickener - Stir into corn mixture and bring back to boil for one minute if you used pectin, five minutes for Clear Jel, stirring constantly.

Remove from heat.

Ladle hot relish into hot, sterilized pint canning jars, leaving 1/2 inch headspace. Wipe jar rims; adjust lids.

Process for 15 minutes in the water bath, starting timing once the water has come to a rolling boil.

Makes 5 pints.

Wednesday, June 14, 2017

Relishing Life... Corn and Cabbage Relish

Corn and Cabbage Relish 
Found on Pinterest

Makes 10 - 12 pints Corn Relish 

8 cups cooked corn cut off the cob (18-20 ears) or use frozen corn 
4 cups chopped cabbage 
1 cup onion, chopped 
2 cups sweet red peppers and 
2 cups sweet green peppers - chopped 
2 cups honey 
2 Tbsps. dry mustard powder 
1 Tbsp. celery seed 
1 Tbsp. mustard seed 
1 Tbsp. canning salt 
1 Tbsp. turmeric 
4 cups apple cider vinegar 
1 cup water 

Combine all ingredients in a large pot. Bring to a boil, simmer for 20 minutes. 

Fill jars leaving 1/2 inch headspace, remove air bubbles, wipe rims, and assemble lids. 

Process in a boiling water bath canner for 15 mins.

Tuesday, June 13, 2017

Relishing Life... Celery Relish

Celery Relish 
Found on Pinterest

Makes 3 pints

1/2 cup sugar
2 teaspoons salt
1/4 teaspoon dry mustard
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon celery seed
1-1/2 cups cider vinegar
2 bunches celery, chopped
6 large Tomatoes, chopped
1 sweet red pepper, chopped


Mix all ingredients well in a large pot.

Bring to the boiling point, reduce the heat, and simmer until thick, about 1 hour.

Spoon into hot, sterilized jars, fill with the cooking liquid, leaving 1/4" to 1/8" headspace, and seal.

Process in a boiling water bath 10 minutes.

Monday, June 12, 2017

Relishing Life... Carrot Jalapeno "Risky" Relish

Carrot Jalapeno "Risky" Relish
Found on Canning Recipes Only

This is good in potato salad, deviled eggs, or even just spread on a sandwich.

Found on thislittlepintofmine.blogspot 

Makes about 9 half pints


3 lbs of carrots, cut into coins and then pulverized in a blender (you want them chopped fine not liquefied, can use food processor instead)
2 red onions diced
2 Tbsp of minced garlic
5 jalapenos, seeds removed and thinly sliced
4 habaneros, seeds removed and thinly sliced


4 cups of water
8 cups of apple cider vinegar (5% acidity)
1/4 cup brown sugar
2 bay leaves
Wrap in a cheese cloth bag:
1/2 cinnamon stick
1 Tbsp mustard seed
1 Tbsp coriander seed
1 Tbsp ground black pepper

Combine carrots, hot peppers, onions, and garlic into a large bowl and mix so everything is evenly distributed.

Wrap cinnamon stick, mustard seed, coriander seed, and ground black pepper and tie together.

In a big pot combine the water, vinegar, brown sugar, and bay leaves to create the brine. Add the spice packet into the brine and bring to a boil.

Add carrot/onion/pepper mix to jar to 1/2 inch headspace. Then ladle the boiling brine into the jars.

Seal and process for 10 minutes or according to altitude in a boiling water bath canner.

Sunday, June 11, 2017

Relishing Life... Carrot and Onion Sandwich Slaw

Carrot and Onion Sandwich Slaw
Found on put-a-lid-on-it.blogspot

To consume, drain slaw and toss in extra virgin olive oil. Spoon generously onto your favorite deli sandwich.

Makes 3 pints

4 cups matchstick carrots
2 cups julienne onion
3 cloves thinly sliced garlic
1 Tbsp. dried oregano
1 Tbsp. dried basil
1 Tbsp. dried parsley
1 Tbsp. fine salt
1 tsp. black pepper
1/2 tsp. red pepper flakes
16 oz. white wine vinegar

Toss carrots, onion, spices and salt.

Bring vinegar to a boil.

Pack veg into jars and fill with vinegar to 1/2 inch headspace.

Process for 10 minutes in a boiling water bath.

Saturday, June 10, 2017

Relishing Life... Caponata-Eggplant Appetizer or Relish

Caponata - Eggplant Appetizer or Relish 

This would make a very good chunky sauce to serve on pizza crust or over a pasta dish. Traditionally in Italy it is served with crackers (you would put it on crackers and eat it as an appetizer). This stuff tastes and smells amazing. It is pretty thick because of the break down of the Eggplants but ohhhhh soooooo good.


2 T olive oil (for frying only)
2 cloves garlic, crushed or minced (I used 4 cloves)
1 large eggplant, sliced, pared, and cut in small cubes (about 3 cups)
1/2 cup chopped green pepper
1/2 cup chopped onion
1/4 cup finely chopped parsley
1 tablespoon sugar
1/2 teaspoon crushed oregano
1/4 teaspoon crushed basil
1 teaspoon Kosher salt
Few grains black pepper
1 cup canned tomato paste
1/4 cup water
1 cup red wine vinegar (5% acidity) (white vinegar can be substituted) I used the white vinegar.
1 can (4 ounces) mushroom stems and pieces (optional)

How to make Eggplant Appetizer-Relish (Caponata) 
Heat the oil and garlic in a large, heavy skillet. Add the eggplant, green pepper, onion, and parsley; toss to mix. Cover tightly and cook over low heat about 10 minutes.

Meanwhile, blend sugar, oregano, basil, salt, and pepper. Add tomato paste, water, and vinegar; mix well.

Add to mixture in skillet and stir in remaining ingredients. Cover and cook gently until eggplant is tender. The eggplant will definitely loose its firmness due to stirring, but that's ok.

Ladle into jars, remove air bubbles and fill to 1/2 headspace. Wipe rims, add hot lids and rings.

Process in water bath 15 minutes for half-pint jars and 20 minutes for pint jars.

Makes 5 cups (I doubled this recipe and ended up with 5 pints)
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