S9:E28. 08/13/2022

Corn, Corn Relish, and Corn Cob Jelly with Rachel Abbott Davis of J and R Farms, TN, plus a beautiful audio essay on corn from author and gardener Kelly Smith Trimble.

Links:

J & R Farms: https://www.jandrfarmstn.com/

Rachel’s Canning Corse: https://rachel-davis-s-school.teachable.com/p/canning-course

Rachel’s instagram page: https://www.instagram.com/jandrfarms_mama/

USDA complete guide to home canning:: https://www.nifa.usda.gov/about-nifa/blogs/usdas-complete-guide-home-canning

Recipe:

This recipe came from a notebook of Rachel’s Great Grandmother Minnie Grindstaff’s canning recipes. Rachel and John had a truckload of corn they needed to do something with, so she decided to try this corn relish recipe out and loved it. They use it on everything, as a side, and it is especially good on pinto beans with cornbread. The recipe calls for cabbage, but Rachel leaves that out.

Ingredient list:

• 12 ears fresh corn
• 1 large cabbage head, shredded
• 6 small garden onions, or 1 or 2 large onions
• 6 bell peppers
• 2 red sweet peppers
• 2 - 4 Jalapeno peppers
• 2 cups sugar
• 1 quart vinegar
• 1 T Salt
• 1 T Ground mustard

Instructions:

Cook corn and vinegar together for 20 minutes, add the rest and cook for 30 minutes. Ladle hot mixture into hot, sterilized jars leaving 1/2 inch head space. Clean jar lids with clean, damp cloth, apply lids and bands and finger tighten bands. Process jars according to approved waterbacth canning instructions, or better yet, Rachel also has posted the complete recipe on her blog. https://www.jandrfarmstn.com/

Rachel also hosts an online canning corse that she calls a can along with details on her instagram page at: https://www.instagram.com/jandrfarms_mama/