Hot And Sweet Corn Relish Food

HOT CORN RELISH

Steps:

• In a large saucepan over medium heat cook corn in stock with chilies, sweet pepper, marjoram and salt until reduced to 3 1/2 cups.
• Remove from heat.
• Whisk in butter.
• Garnish with cilantro.

SWEET CORN RELISH

Steps:

• Combine all ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes or until vegetables are tender and most of liquid evaporates, stirring frequently.
• Cool; pour into airtight containers.
• Note: Refrigerate relish in airtight containers for up to six weeks.

SWEET CORN RELISH

Steps:

• Cook corn in a large pot of generously salted boiling water until crisp-tender, about 2 minutes. Drain; let cool completely. Strip kernels from cobs with a sharp knife.
• Meanwhile, combine vinegar, 1/3 cup water, brown sugar, mustard and coriander seeds, and 1 teaspoon salt in a saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Stir in onion, celery, and bell pepper. Reduce heat to medium-low; simmer until vegetables are crisp-tender, about 5 minutes. Stir in corn kernels and jalapeño; simmer 1 minute more. Carefully transfer mixture to a 4-cup-capacity or two 2-cup-capacity jars. Top with more vinegar, if necessary. (Liquid should fully submerge corn mixture and reach about 1/2 inch from top.) Let cool completely, then cover and refrigerate until ready to use, up to 1 month or can with our helpful instructions.

HOT AND SWEET CORN RELISH

Steps:

• 1. Sterilize jars and keep warm. Immerse lids and rings in very hot water and leave them there until you're ready to use them.
• 2. Combine corn, onions, bell peppers, hot peppers, vinegar, sugar, salt, mustard, celery seed, turmeric and red pepper flakes (if using) in a large, non-reactive pot. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 15 minutes stirring occasionally.
• 3. Fill the hot jars with the relish leaving 1" head space, run a small spatula around the inside of the jars to remove air bubbles and wipe rims and jar threads with a damp paper towel. Please lids on jars and tighten rings to fingertip tightness.
• 4. Lower jars on a rack in the canner using a jar lifter. Make sure the jars are covered with at least 3-4 inches of water. Return to a boil and boil gently for 15 minutes.
• 5. Remove jars and place on a clean dish towel out of direct sunlight. Let rest for 24 hours. Test jars for seal and refrigerate any unsealed jars. Store sealed jars in a dark cupboard for up to one year.