Recipes for Corn Relish and Lemon Verbena Jelly

Last night I taught a canning class for Singh Farms in The Church of The Beatitudes

kitchen, we had a great bunch of willing learners and we did have fun!

It's always a challenge to cook, let alone teach in an unknown kitchen but

a church kitchen is even funnier; dull knifes, drawers and drawers of laddles.

I am sure the church ladies have all the good stuff locked up somewhere...
 we're just not allowed to use it. Reminds me of the church I grew up in...
all the good stuff was kept under lock and key!

Wanting to can something sweet and something savory, we decided on

corn relish and lemon verbena jelly, both are at the peak of season right now,

allowing us to preserve the fullness of summer in a jar.

They are both delicious!  Hope you enjoy them!

 

A favorite condiment in the Midwest and South, Corn Relish or Chow Chow

is a pickled relish made out of whatever is growing in the garden.

Big Jim's Corn Relish

10 cups of fresh whole kernel corn (16-20 medium size ears)
2 1/2 cups diced red bell peppers
2 1/2 cups diced green bell peppers
2 1/2 cups diced celery
1 1/2 cups diced onions 
2 1/2 tablespoon pickling or kosher salt 
2 1/2 tablespoon dry mustard 
5 cups white of cider vinegar
1 3/4 cups sugar
2 tablespoons turmeric
2 1/2 teaspoon celery seed

1. Combine in a large stock pot; corn kernels, diced red peppers, green peppers, diced celery, diced onion, vinegar,salt, celery seed, sugar and cook at a boil for 5 minutes. 
2. Then laddle out some of the warm cooking liquid into a bowl contain the turmeric and dry mustard.  Once they are well combined, place the season liquid into the large stock pot and cook another 5 minutes.
3. Taste for flavor
4. Can in sterlized pint jars
5. Place in a preheated 250 degree oven for 20 minutes to seal the jars.
6. Remove from oven and let cool, let them rest for 12 hours and tighten rings.

Makes 10 pints.

Lemon Verbena Jelly

4 cups lemon verbena leaves
8 cups water
4 1/2 cup sugar
2 tablespoons fresh lemon juice
6 tablespoons of Ball classic pectin

Wash the lemon verbena and place in pan with the 8 cups water. Cover and bring to a boil.
Immediately remove from heat and set aside to steep for at least 12 hours.

1. Wash the lemon verbena and place in pan with the 8 cups water. Cover and bring to a boil. Immediately remove from heat and set aside to steep for at least 12 hours.
2. Add pectin and lemon juice and bring to a raging boil.
3. Once hard boiling, remove from heat and add all the sugar at one time.  Stirring constantly and return to a boil.
4. Check for gel stage with chilled spoons.
5. Taste for flavor and sweetness--add more sugar if needed
6. Can in sterlized 8oz jars
7. Place in a preheated 250 degree oven for 20 minutes to seal the jars.
8. Remove from oven and let cool, let them rest for 12 hours and tighten rings.

Makes 10 8oz jars.

This jelly is especially good on scones, with a fresh baguette and served with
a cheese platter, or use as a glaze for chicken breasts.



I will be the feature "chef" (and you know I am using that term lightly)

this weekend at Singh Farms.  We'll be out there Saturday morning

 cooking up mesquite pancakes and topping

them with our jams, jellies and Singh Farms own honey.

We'd love for you to come out and see us!