That relish looks so tempting in the jar, it would be the first thing that I reached for. You did well using the knife to remove the kernels, I bought a corn shucker and it was a lot harder to do than I thought. I felt like quite the amateur. That jar size is ideal, it isn't one that I generally come across in he UK, we get pints and quarts then down to the tiny ones . The relish is a great idea to preserve those ingredients as well as being so versatile that you could use it as an accompaniment to so much. Great video, thank you!
Thanks. That jar size is 8 oz and made for jelly. We also have A 12 oz that is slightly larger. This is great on hot dogs and bratwurst. Thanks for watching.
Thanks again fro another great canning video! I seem to learn something new from each of your canning videos! I really enjoy corn relish so I look forward to canning some this fall
Great video but being from GA and eating Vidalia onions all the time (thanks for showing them they are the best) we call them Vi-dale-ya with a long I. We also say it really slow so we can enjoy the way it rolls off our tongues. Again great video I really enjoyed it.
I can't get enough of them. Wish they would come up with a variety that would have the same flavor and grow up north in our soil. I can't wait till they are back in season next yèar. Thanks for watching.
Thank you for watching my videos. Gardening & canning are the only way that you know what you are eating anymore. It takes alot of time, but I really enjoy knowing where most of my food comes from.
I love all your videos and am so glad you share your recipes and knowledge.Even though I am an old hand at gardening and canning I love trying new ways or a different way sometimes.Could you please tell me what knives you use and where you got them,Them seem to just cut through veges so easily and I need some new knives..Thanks so much in advance...
They are a set of ceramic knives that I purchased at BJs several years ago. I am not sure who makes them but they say HAMPTON duraceramica on the blades and were under $20.00 for a set of 5 with plastic sheaths to protect them in storage. They have stayed very sharp but you have to be careful not to chip them so I mostly just use them for cutting veggies. I think any ceramic knife should cut the same. Thanks for watching my videos.
morning what part of the country are you in, I live in the very deep south and growing a good garden has proven to be a challenge, love pickle relish my great aunt made it every year, never had tomatoes in it looks great will try it. thanks, also made a modified version of you spice rack came out great.
Western NY. We also make a sweet zucchini relish that is great. We like this recipe for hot dogs with home made sauerkraut. Hope you made a video of your spice rack to share some different ideas. Thanks for watching.
Do you use those left over corn cobs? You can use them for corn cob jelly and different soups and stocks. I have been making canned tomatoes, tomato powder, salsa, pickles, and pickled jalapenos lately. I need a few ideas for the tons of pumpkins, butternut and spaghetti squash I am going to have shortly. I know they will last a long time in dark cool places, but my basement is pretty warm mostly due to oil water heater. I have kind of seen your garden in some of the videos, but it is hard to tell how big yours is. Thanks.
No we throw the cobs in the compost. I need some ideas for the pumpkins also. We have about 75 of the pie pumpkins in the root cellar and more coming. With the butternuts my wife always puts a couple of extra in the oven and then places the extra puree in the freezer and it keeps well. Spaghetti squash don't last to long so use them first. I am done canning tomatoes for the year, but are still picking them by the bucket full. My garden is about 50' x 60' and also there is a pimpkin area. There are another 20 raised beds in different locations. Thanks for watching my video.
I bought some of the Chinese to go soup containers and I am going to make a really simple pureed butternut squash soup and freeze them in my chest freezer. As to the pumpkins you can use them and butternut squash in chili, soup, stuffed pasta with ricotta and nutmeg, curry and rice, rolls, breads, pancakes, and waffles. I am just going to freeze it once I roast and puree it. Maybe peel and freeze some fresh. You certainly do put videos out at a fast pace.
It is a very busy time of the year for us. Some days I spend 12 hours picking & canning, then another 6 or 7 hours working on videos. The good thing is soon it will slow down and there will be free time.
It needs the acid so it can safely be water bath canned. With water you would need to preasure can it if the ph was off. Always follow the Blue book directions exactly so you dont poison someone. Thanks for watching.
We let it sit 6 weeks after processing to develop the flavor then drain the juice when using. I would be worried about the acidity level if cornstarch is added. Thanks for watching.
I am getting ready to make another batch myself. We only follow the recipes in the ball blue book. There are many more great recipes in it you should try.
Here is the video from last year. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-doZrvsEvdaE.html I will do a new one this fall also. Thanks for watching my video.
I'm going to try it. I like that it includes tomato. Another question, is all that sugar necessary? Seems like a lot, but I've never tried canning or making corn relish before, so I was just wondering if it's required. Thank you so much. It look really good.
