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In this Issue: Pie Revival Buttered Maple Walnut Pie, Peaches 'n' Cream, Food Yarns Gale Gand's Brooklyn Blackout Cake, Vintage Summer Coolers Meier & Frank Summer Girl Soda, Watermelon Ice, Reader Favorites Creamy Nectarine-y Cheesecake, Alanbess Luncheonette Chicken Scampi, Tiki-Tiki Chicken in Parchment, Fanny's of Evanston Fried Chicken, Old Virginia Club BBQ Chicken, London Chophouse Roquefort Burger with Pancho Sauce, State Fair Favorites Jim Woodworth's Delicious Honey Apple Pie, Jo Ryman Scott's Orange Delight Cookies, Barb Schaller's Sister Mary's Corn Relish, Gerry Frank's World's Best Chocolate Cake, Restaurant Recipes Then & Now Doris & Ed's Soft-Shell Crab BLT, Doris & Ed's Classic Soft-Shell Crab, Books to Buy Mary Mac's Tea Room Blackberry Sonker, Better Left Lost SPAMoni

 

Barb Schaller's Sister Mary's Corn Relish

This is the corn relish recipe that has won self-professed “ribbon slut” Barb Schaller eight blue ribbons at the Minnesota State Fair. (Those, and a mock marriage proposal from Garrison Keillor.) Crunchy, colorful and easy to make (well...mostly easy--cutting all of the corn off the cobs takes a little practice), the relish cooks up in 30 minutes flat. Follow Ball canning instructions to can, or, store finished relish in refrigerator.

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About 4 pints
Ingredients
  • Corn cut from 10 large tender ears (8 cups)
  • 1 green pepper, finely chopped, (1 cup)
  • 1 red pepper, finely chopped (1 cup)
  • 1 large yellow onion, finely chopped (2 cups)
  • 2 teaspoons salt
  • 3/4 teaspoon celery seeds
  • 1 1/4 teaspoons dry mustard
  • 1 1/3 cups cider vinegar
  • 1 cup sugar
  • 1/2 teaspoon turmeric
  1. Cut corn kernels from cobs. Combine the corn kernels with remaining ingredients in a large, non-reactive pot and bring to a boil. Turn heat to low and simmer for a half hour. Pour into hot, sterilized preserving jars, cover, and seal. Follow Ball canning book instructions to process in a boiling water bath for 15 minutes, or, refrigerate.

To get the corn off the cobs most expeditiously, I stuck a cutting board in the sink, washboard-style, inserting the bottom half of said board in a clean-white can-liner bag. That way, as I sliced over the board, more of the corn ended up in the bag than all over my kitchen. By the way...if you prefer white sweetcorn but worry how that will look in a corn relish, don't worry: the turmeric will turn even the whitest corn a lovely shade of saffron.
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