Three years ago I bought a water bath canner and made my first batch of jam, and I was immediately enamored with the idea of preserving fresh, scrumptious, in-season produce to enjoy throughout the year. If you know me at all you know I’m a jump-in-with-both-feet, impulsive type of person, so within a week I had set myself up with a million jars and a giant pressure canner. Oh, did I mention I was pregnant with twins? Bless my naive little heart, I didn’t can another thing after that first batch of jam.
And then I was in the swirling mania of having two sweet babies to keep alive; I promise you, canning was not on my mind apart from a fleeting thought when I happened to see the canner (digging around in the hall closet at 2am looking for a stray diaper or two because I forgot to buy them).
Long story short, I’ve wanted to get into home preserving for years, and this year I’ve finally got around to it! One of my favorite preserves so far is this sweet corn relish, which I made at my husband’s request (7 years together and I had no idea he loved corn relish).
- 6 ears fresh corn, shucked
- 1 1/2 cups cider vinegar
- 3 tablespoons sugar
- 1/2 teaspoon turmeric
- 3/4 teaspoon mustard powder
- 1 tablespoon mustard seed
- 1 tablespoon coarse salt
- 1 dried bay leaf
- 4 cups green cabbage (about 1/2 pound) chopped into 1/2-inch pieces
- 2 red bell peppers finely diced
- 1 large red onion finely diced
- Fill a medium pot with water, and bring to a boil. Add corn; cook until kernels are tender, about 4 minutes. Using tongs, transfer corn to a platter; let cool. Discard all but 3 cups cooking water. Use a sharp knife to shave kernels from cobs (to yield about 3 cups); set aside.
- Add vinegar, sugar, turmeric, mustard powder, mustard seed, salt, and bay leaf to pot. Bring to a simmer over medium-high heat. Add cabbage, red peppers, onion, and corn kernels; stir to combine.
- Bring to a boil; immediately remove from heat, and let stand 5 minutes.
- Strain mixture, and let liquid and vegetables cool in separate bowls; discard bay leaf. When cool, strain liquid through a fine sieve into bowl with vegetables.
- Serve relish chilled or at room temperature, using a slotted spoon to leave liquid behind. Store in an airtight container in the refrigerator.
- Hot-pack into sanitized jars, leaving 1/2 inch of headspace, and process at 10 pounds of pressure for 45 minutes.
- 1 pound ground turkey
- 1/2 -3/4 cup Italian breadcrumbs
- 1 1/2 tsp salt
- 1 tsp granulated garlic
- 1/2 tsp black pepper
- In a large mixing bowl mix all the ingredients until well combined. The amount of breadcrumbs depends on how much moisture is in your meat; if I've frozen and then thawed the turkey it will release a lot of moisture and require more breadcrumbs. You just want to make sure they hold their shape well.
- Heat your grill/griddle/pan to medium high and cook burgers approx. 8 minutes on each side, until no longer pink inside.