If you open the fridge in our house you will most likely see it stocked full of condiments, more so than food itself. My husband has a humongous obsession liking for condiments on just about everything he can put in his mouth. Now you may think this is a good thing because who doesn’t like a bit of variety with their food,but having to shuffle through the fridge and remove 10 things carefully trying not to knock anything else over in the process just to get to my milk for my coffee becomes overall challenging.
Admittingly, I have muttered to myself “All I want is my !@## milk “ a few times in the wee early mornings as I attempt the daily obstacle course inside my fridge to the milk. Common sense would say well move the milk to the front of the fridge. Tried that, but yet somehow mysteriously or better known as “It wasn’t me” it always ends up at the back of the fridge.
This has resulted in my attempt to eliminate some of the condiments in my fridge with canning so I can store them in little mason jars on pantry shelf and take as needed. Although canning is not as convenient these days as grabbing something at the grocery store, it is healthier, tastier and in this case allows me to have my first cup of coffee in the morning stress free. I’m pretty confident in the 1950’s having a cup of coffee was a lot more simple!
One of the canning recipes I have made is a delicious Sweet Corn Relish which my family absolutely loves it, especially with pork chops. The recipe used I found at Karen Solomon’s website here . She has a lot of great recipes on there so make sure to stop by and have a look!
1950’s SWEET CORN RELISH
What you’ll need:
1 tablespoon vegetable oil
3 3/4 cups diced red bell pepper (3 or 4 peppers)
1 tablespoon kosher salt
4 cups fresh or thawed frozen corn kernels
1 3/4 cups diced red onion (1 very large onion)
1 1/2 cups apple cider vinegar
1 1/2 cups sugar
1/2 teaspoon ground turmeric
Directions:
Heat the oil in a larger preserving pot, over medium heat. Add the peppers and salt and saute for about 12 minutes or until caramelized. You will begin to see the peppers get soft and take on a brownish coloring. Add the corn, and cook for about 3-4 minutes longer until the corn is heated throughout. Turn the heat off and add the onion to the pan. Stir well and keep covered.
For the preserving liquid, combine the vinegar, sugar, and turmeric over medium heat. Bring to a boil, stirring occasionally until all the sugar has dissolved.
Pack your corn mixture into your jars until it reaches about ¾ inch of head space. Cover with preserving liquid until it reaches ¼ inch head space, making sure your corn is covered completely. Process in a hot water bath canner for 15 minutes, remove and let cool undisturbed for 12 hours before storing.
Notes:
If you decide not to can this recipe, you can fridge it for up to 6 months
Makes approx 6 half pint jars
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