Whats in Your Cupboard? Sweet Summer Corn Relish

Summer time in the northeast is especially unique. Unlike other parts of the country where produce is forced to grow year around, produce here simply will not cooperate with such plans. Rain, snow and more rain, then finally there's the long awaited burst of fresh food. One food that is incredibly sacred in the Northeast is corn. From the time the pilgrims landed here, corn was a staple in the cuisine. It was a life source for the early settlers and even now from johnny cakes, Indian Pudding, to fried clams, you still see corn used a great deal in New England food. Corn on the cob and sweet summer corn is a favorite in my  home. When Stephen and I first met he was absolutely in awe of sweet corn. It was miraculous to him that corn could taste so good. Being from Oklahoma he said all the farmers there grew corn for feed, and this sweet corn I'd made him was beyond incredible.  That was such a confusing concept to me, I grew up with farm stands around that always had corn. No matter where I lived from Maine, New Hampshire or even here in Pennsylvania, there was always sweet corn in the summer. How could such great farming land have such poor produce? Isn't there like ...no winter in Oklahoma? Aren't places like Kansas KNOWN for farming?

Well a few years later here I am. My passion for food has come full circle, I no longer strive to simply eat. I need to learn about food and whats happening to it.  Although there are still family farms thriving in some places, there are so many places in this country once known for thriving farms that are now desolate. The center of the country, nearly vacant. Our population is growing every second of every day, yet we have fewer and fewer farms? Housing is going up, farms are out of business, farmers... simply can not afford to even pay the taxes on farm land that has been in their family for a hundred years. Where once sat a farm that provided food for a community, now lies a farm that grows only feed corn, and soy. Where once sat a thriving peach orchard, now sits a chicken factory with genetically altered chickens.  A country once thriving with fertile soil and a wealth of agriculture is now desolate, serving only the needs of manufacturers and corporations. Something's just not right here, where will our food come from? Where is it coming from now? Will we soon be the nation with only processed foods available? Why are we not allowed to know what we are eating? 

As a mother I'm obviously concerned where our food comes from but, honestly I'm not the most diligent about what comes into the house. I feel its just not realistic to eliminate every one of the "questionable products." I weigh my options, Organic vs. Standard, is it affordable? Is it worth the cost? Is it REALLY what it says it is? (Ever read the labels on "organic" products? Reading ANY label will help you understand what your buying.) Accurate labeling is entirely voluntary. So, I feel that canning my own food is the best way to have preserved foods on hand throughout the year. I know exactly whats in each jar. Although like any average American I do my shopping primarily at standard grocery stores, I preserve a lot during the summer. Because of this, there are certain products we rarely if ever have to buy. Sweet summer corn is the perfect ingredient for canning. The flavor is pure, sweet and nothing short of miraculous. Keeping this summer flavor in my cupboard is a great treat. Its summer captured in a jar. When corn is $1 for a dozen ears, you buy it, save it and cherish it. Its not comparable to something you can find on any shelf. This is a sweet summer corn relish, made with tomatoes, peppers, onion, cucumber and of course great fresh corn. Its wonderful on a hot dog or burger, great on fish and chicken, wonderful on salads, and equally delicious eaten with a spoon. 

Sweet Summer Corn Relish-

During canning season I often make large batches of relishes, I use the same brine for this recipe that I use for cucumber relish, as well as pepper relish.

1/2 cup chopped red onion

2 plum tomatoes diced

1 cucumber diced

1 tablespoon jalapeno diced (more to taste)

4 large ears of corn, kernels only

1 pint of Relish Brine (recipe follows)

To Sterilize Jars: Either place them into the dishwasher or boil them for 10 minutes. 

To Prepare the Lids & Rings: Cover lids with hot water until needed, if your rings have been used previously clean them up with soap and hot water. If they are new jars there is no need. 

In a large pot combine all ingredients. Bring to a boil. Reduce to medium heat and simmer for 25 minutes. Strain the corn relish from the brine. (reserving the brine) Distribute relish into sterile jars leaving space. Ladle brine into each jar topping it off leaving 1/4-1/3" head space. Using a clean knife , poke the relish down removing any air bubbles. Add more brine if necessary. Wipe the rim of each jar clean. Place dry lid onto each jar and tighten a ring onto each jar. Process in a boiling water bath for 10 minutes. 

(-or- place hot jars into a 200 degree oven for 20-30 minutes. I think the key to oven processing is insuring that your canning product, lids and jars are still warm. This is far more convenient than boiling or using a pressure canner. It is not a government approved method however... It is what I've been doing.)

Relish Brine: 

6 cups white vinegar

7 cups sugar

3 teaspoons turmeric

4 teaspoons mustard seed

3 teaspoons celery seed

2 tablespoons of salt 

Combine in a large pot. Bring to a boil, stir until the sugar has dissolved. Use as needed for relish recipes, or even pickles. 

Find Local Pick Your Owns:  http://www.pickyourown.org/

Find A Local Farm: http://www.localharvest.org/organic-farms/

New to Canning and Jam Making? Check out these pages. 

Pickyourown.org, All About Canning A favorite canning reference of mine for years. Its Great!

National Center For Home Food Preservation USDA Complete Guide To home canning

Ball (jars) Useful is an understatement