Thursday, June 28, 2012

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 bel
l 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! 

8 comments:

  1. I've been making tea from lemon balm because it is very calming. I didn't even know it could be used to make jelly. What a great idea!

    ReplyDelete
    Replies
    1. It is a delicious jelly Dora! You'll have to try it.

      Delete
    2. So, we're talking lemon balm and not lemon verbena? I have lemon balm, oh so love it! My lemon balm is 'volunteer' - almost. I planted seeds in a pot, and within a half hour the pot was accidently knocked over and broken. In a hurry, I just brushed the dirt over to the edge of my stone wall. Well, it sprouted- with no attention from me, and now five years later, it grows all along the stone wall. Love it!

      Delete
  2. Looks delicious! And I can totally relate about the church kitchen thing... Haha!!
    Heather

    ReplyDelete
  3. Seriously? Lemon Verbena Jelly!!! Thank you, I am so making that!
    And "The Church of the Beatitudes" best named church ever... ;)

    deb <3

    ReplyDelete
  4. Sounds like such a fun night out! I have beautiful lemon verbena growing right now, so I must try your jelly recipe! I've never quite known what all to do with the verbena except occasionally use it in a pasta dish, so I am really excited!

    I just hope my little garden survives the heat wave we are having. I am not real sure how to deal with all of the heat and neither do my plants!

    ReplyDelete
  5. I love both of these recipes and will be adding them to my collection of canning recipes.The lemon verbena is so pretty in the jar.

    ReplyDelete
  6. Looks wonderful and I will have to try them out for sure! I have been looking for a corn relish recipe. Thanks!!

    ReplyDelete

Thank you so much for your sweet comments!

Related Posts Plugin for WordPress, Blogger...