This is the Blue-Ribbon Corn Relish with a delightful twist and that is the addition of apples and caraway seed to the fresh corn and peppers. Can't you just practically taste this sweet corn relish on roasted pork or salmon fillets or dolloped on a grilled sausage? This recipe includes a couple of Granny Smith Apples mixed in as well as a couple of teaspoons of caraway. This is going to be a favored side dish or topping with holiday roasts, for sure.
Next in my canning pot is a relish I make every summer when the cucumbers and sweet peppers are abundant like they are this year and that is Sweet Cucumber Pickle Relish.
Now I don't know if you get excited about pickle relish, but one taste of this one will have you raving! The Mister always makes this a special request when I begin putting up goodies from the garden. It is so colorful and fresh and delicious!
Several people have asked me how I learned about canning and preserving and where I find recipes and food safety tips and advice. While some of my knowledge comes from my grandmothers and mother, I always say the best resource is the book that accompanies or is sold by the canning jars or products you use, such as BALL, MASON or BERNARDIN. I also follow bloggers like Anna Wight's Sassy and Sweet notes blog. (Yes, I'm an Anna groupie!) And this summer I have discovered a new special interest publication put out by Better Homes and Gardens: CANNING from the editors of the best selling Better Homes and Gardens Cook Book. You can read more about it HERE.
As you can imagine, the shelves of the larder are beginning to be filled but I have a lot more to put up before the summer is over. The tomatoes are just now rippening in full and rapid force it seems (do vegetables ripen with force? *wink* ) I've just begun working on putting up tomatoes now that we can't keep up with the amount that are ripening and I hope you'll stop by to see some of the salsas, sauces and chutney's I'm making.
Until next time,