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
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.
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.
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.
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.
The best UA-cam teaching you can find
Thanks. That is what UA-cam is about. Sharing ideas that may help others with similar interests. Thanks for watching.
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
Thanks. This one goes great on grilled hotdogs with homemade sauerkraut this time of the year. Thanks for watching.
Happy that I came across your video, great recipe! I will be saving it to use.
The Ball blue book canning guide has many more recipes like this you may want to try. Thanks for watching.
Great video and super easy to follow. Thank you!
Glad it was helpful! We really enjoy it. Thanks for watching.
That amazing this homemade fresh food is! I'll never know about that before... That's awesome, mate! Wow!!! 😎👍
Check out other recipes in the Ball Blue Book canning Guide. Thanks for watching.
Made this today.. Great video. We can't wait to eat this relish. Thanks!
Wow. The corn around here isn't even knee high yet. Thanks for watching.
I sure would like to be his neighbor oh, just think of the Christmas presents! Great informative video I love it thank you very much.
I could use some good neighbors. Thanks for watching.
I love corn and we have a local grower that is a big hit locally. I am definitely doing this. Thanks so much!
You should like this one then. Thanks for watching.
I really enjoy your videos! I miss canning and gardening - gotta get back to it!
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.
That's a great way to live :)
We love corn relish! We might have to try this, maybe a little less sugar, and a couple of red and green Jalapeños.
It is great on a hot dog with homemade sauerkraut. Jalapenos sound good. Thanks for watching.
At 8:00 . The reason I struggle with preserving. Great video. I’m doing this and eating it over rice.
Never tried it on rice. It's great on hot dogs and brats. Thanks for watching.
Came out great..thanks
Thanks for watching.
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.
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.
This is amazing, your fantastic and inspiring me to garden. What do you eat the corn relish with? It looks so yummy
Thanks. We mostly use it on burgers and hotdogs. It's a good year to start gardening. Thanks for watching.
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.
Looks yummy!
It has a great flavor with the cider vinegar and sugar. Thank you for watching my video.
Thanks
Thanks for watching.
What does the cucumber add to the relish?
Flavor and texture. Thanks for watching.
If it is sweet corn you can boil the cobs down to make corn jelly too!
Never tried that before. Will look into it. Thanks for watching.
I like it with cottage cheese as side dish.
That sounds good. Thanks for watching.
looks good , will try it, we made your Jew Slaw recipe and it was really really good.
I love it on hot dogs, let it sit a couple of weeks before using it. Glad you enjoyed the salad. Thanks for watching my videos.
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.
Where can I find this recipe?
It's listed in the video. Not available online and copywrite so can't post it. Thanks for watching
What do u eat with it?? Or how do u serve it?
I like it on hot dogs, and turkey burgers.
It’s great as a dip with corn chips!!!
using just vinegar, no water for the brine, don't you think it becomes too vinegary?
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.
@@unemployedredneckhillbilly2023 thank you, but why did you discard the cucumber's seeds?
Could frozen corn work ?
No. Thanks for watching.
Can you please do a tour of your root cellar I and I'm sure a lot of other people would like to also
Here is the video from last year. ua-cam.com/video/doZrvsEvdaE/v-deo.html
I will do a new one this fall also. Thanks for watching my video.
it tasted good,but it was 2 watery like, it needs cornstarch,tysm for sharing
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.
ty
i am making ur beets as we chat! all my canning i did this year,was following you,god im so happy,tytyty
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.
The voice sounds like MCRider
Most say Woody Harrelson. Thanks for watching.
Is the corn raw?
Yes. Thanks for watching.
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.
I always go by the exact recipe in the Ball blue book, but you may want to contact Ball to see if it is safe to use less.
I checked. Ball Blue Book's Corn Relish, which is 8 cups of kernels, says 1 to 2 cups sugar. Thank you so much :)
I am sorry this recipe is not from the blue book, it is from a different caning guide. We make the ball one also and they are both good.