Homemade Corn Relish with an Electric Pressure Cooker
When making Corn Relish or any corn dish, I have found that using my pressure cooker is the best option. Using the pressure cooker cuts the work in half and make preserving fresh vegetables quick and easy. I have tried every way possible to remove corn from the cob with cooking 4 minutes under pressure removing with a paring knife has worked for me the best.
Passing Down the Family Tradition of Canning
My Aunt Lois, my mother’s sister, was always a big influence in my life regarding homemaking, crafts, and cooking. When I was young our family would travel to Ashtabula Ohio to visit my Aunt and Grandmother every Sunday for Sunday dinner and afternoon visit. Lois always had something going on; whether it was her fabulous expansive vegetable garden she tended or the cooking and canning that that was the harvest activities. In the winter when the gardens were cleaned up and the vegetables put up, then her time was spent on crafts. When we would visit Aunt Lois always had a fun seasonal craft for the kids. My love for crafting started during these visits and stayed with me all my life.
Lois was a special needs teacher in Ashtabula Ohio long before the word special needs ever was used. Using Crafts and cooking was a way to educate and expand the minds of her disabled children. When my sister and I would visit her teaching continue for us as she taught us fun crafts and cooking, she could make any craft activity in simple steps so we could make the most beautiful DIY projects.
I remember one special project when my best friend Linda visited Aunt Lois when we made pillows in the shape of frogs. Aunt Lois took us to pick out our own fabric and stuffing and we learned to make a pattern out of brown paper bags. We cut our fabric sewed the frogs and stuffed them for pillows on our summer trip.
Fresh Food From the Garden
At the dinner meals, Aunt Lois always had fresh garden canned goods as side dishes. My favorite was watermelon rind pickles however, I’ve never been able to master that recipe. One of my other favorites that Aunt Lois served at many a fall meal was her corn relish. I always loved corn relish but I have never been satisfied with any that was store-bought. Jim’s uncle being a vegetable farmer and corn being one of their biggest crops, I decided last year I was going to give corn relish a try. I looked through a lot of the old recipes that I had written down when I visited Aunt Lois and I found her corn relish recipe. I was so happy to find a recipe that had some family history and was an old favorite of mine from childhood.
Preparing for Canning
If you love fresh corn you will love this vintage corn relish as it brings the taste of fresh corn to your table in the fall and winter months.
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- I start making a batch of corn relish by putting the husked ears of corn in the electric pressure cooker with about 3/4 cups of water and setting it for six minutes.
- While the corn is cooking in the pressure cooker I chopped the other ingredients that need to go into the relish.
- As the glass mason jars need to be sterilized, I put them in the dish washer as this takes some time.
- As you know all processed canned goods need to have a water bath so I start a huge canning pot full of water to boil on the stove.
- Next, I mix all the chopped ingredients together and set aside.
- I remove the corn kernels off the cob just using a sharp kitchen knife. (I’ve tried many of the other gadgets and none of them seem to work as well as just using a straight knife and taking my time)
- When the corn kernels are off the cob I mix them with the additional ingredients.
- At this point, I fill the sterilized mason jar’s leaving an inch of room at the top.
- Now the lids and the rims are placed in a pot of boiling water for five minutes in order to remove all germs.
- Make sure the top rim and edge of the canning jar are wiped clean and seal with the lid and rim.
- Water bath for 30 minutes.
- Ball Canning Jars
- Electric Pressure Cooker
- Large Canning pot ( here is an entire set of what you will need)
- Lids & Rims for your Jars
- Paring knife
Freezing Fresh Corn
At the same time that I make my Aunt’s corn relish, I also freeze a bumper crop of corn in our freezer for our children. Our kids love Uncle Dick’s corn and especially our youngest son Joey. I always purchase an entire crate of corn from Uncle Dick’s farm, Red Wagon Farm, and process corn to be frozen. Again I cook the ears of corn in the pressure cooker for six minutes. When the corn is done I let it cool and remove the kernels from the cob. I put the cooked kernels into Sandwich Ziplock freezer bags and put in the freezer at least a dozen ears of corn.
- 8 Ears of Corn
- 1/2 small Head of Cabbage chopped fine
- 1 med. Onion chopped
- 2 Green Peppers chopped
- 1 Red Pepper chopped
- 2 cups White Viniger
- 2 cups Brown Sugar
- 1 TLB Salt
- 1 TLB Mustard Seeds
- 1 TLB Celery Seeds
- 1 Tsp Turmeric
- I start making a batch of corn relish by putting the husked ears of corn in the pressure cooker with about 3/4 cups of water and setting it for six minutes.
- While the corn is cooking in the pressure cooker I chopped the other ingredients that need to go into the relish. As you know all processed canned goods need to have a water bath so I start a huge canning pot full of water to boil on the stove.
- Next, I mix all the ingredients together and set aside. I remove the corn kernels off the cob just using a sharp kitchen knife. I've tried many of the other gadgets and none of them seem to work as well as just using a straight knife and taking my time.
- When the corn kernels are off the cob I mix them with the additional ingredients and fill the sterilized mason jar's leaving an inch of room at the top.
- I sterilize my glass jars in the dishwasher on the sterilize setting, however, the lids and the rims I do boil in a pot of boiling water for five minutes. Make sure the top rim and edge of the canning jar are wiped clean and seal with the lid and rim. Water bath for 30 minutes.
- I have modified my Aunts recipe for my family taste.
Update as of 8-18-2016: I have two versions of corn relish, the above post is my Aunt Lois’s family version. We also made a second batch from Bettycrocker.com and we like this version better. So give both a try and see which one you like.
- 6 ears of fresh corn on the cob cooked 6 minutes in the pressure cooker
- 2 Green Peppers chopped
- 1 med. Onion chopped
- 1 cup sugar
- 1 cup White Vinegar
- 1 tsp Celery Seed
- 1/2 tsp salt
- 1/2 tsp mustard seed
- Wash 6 small canning jars in dishwasher. Boil 6 lids and rims for 5 minutes in water.
- Take the corn off the cobs after it has cooled.
- mix the corn, pepper and onion in bowl.
- Heat in a sause pan the sugar, vinegar, celery seed salt and mustard seed to dissolve.
- Fill jars with corn mixture, then poor the vinegar to 1/2 inch of the top of jar.
- Water bath jars 30 minutes. Make sure the tops pop in to insure the vacuum.
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