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! 

Thursday, June 21, 2012

Sweet Salvage and The Summer Lovin' Event!

We are so excited to be invited again to share our homemade goodies
at
The Sweet Salvage: Summer Lovin' Event
this weekend. 
It is SUCH a treat to be around this group of amazingly creative + talented people.
We just love them!
And Boy have they been busy...I had a sneak peek yesterday
they have truly out done themselves this time.
I walked around in awe, enveloped in such beauty!
Here are our fresh...and I mean fresh...we grew, picked and made all the
preserves, jams and jellies in just the past few weeks.
I made old fashioned peach jam, apricot and blackberry jam, apricot jam,
peach and orange blossom jam, hibiscus jelly, lemon verbena jelly, 
rose petal jelly, and just for Sweet, a Midwestern classic--
organic corn relish--perfect for your 4th of July BBQ's.
They are stocking our limited edition BoHo T-Shirts...
"Make Eggs Not War"
only $16.

I spy a red tool caddy that would be perfect for the farm!?!
How about these blue and white gingham trays?
LOVE THEM!
and this green scale
and this whole vignette
<3 the birdcage, the Jeanne D'Arc Living magazines,
the color green, rust and chippy paint too.
Can't wait to go hunting tomorrow morning at Sweet!
The doors open at 10am!
I know it's hot but they have air conditioning! 
Even more of a reason to steal away for an hour or two to Sweet Salvage
and see what kind of vintage treasures are waiting for you.

See more preview pictures in this Phoenix New Times article.

Can't wait...See you down there!
xo

All photos are courtesy of Sweet Salvage

Sunday, June 3, 2012

British Jubilee Love

We are in the middle of a weekend celebrating of all things British!
I know I am a Francophile...but having had a Scottish Canada Grandma,
I grew up with a healthy dose of Hello Magazine, decorative Royal commemorative
tea tins, cups, and various other Royal Family chachkies.
.
 It is in my blood..I am 100% English.
So how can I help but...
put up our union jack bunting
 eat some fish and chips

buy this cutie at
Cost Plus for less then $20.

Now all we need to do is read some Shakespeare,
recite all of King Henry the 8th wives, watch some Mr. Bean,
have some tea, a pint  and to top it all off...
Maybe some Masterpiece...

 They are doing much grander things to celebrate
in the UK, but here at our house, in our own little
way we are celebrating too and I know my Grandma
would be proud that her love for her country
and heritage was passed down to me!

Hope you are having a wonderful weekend














 Celebrating the things worth celebrating.
Life!
God Save The Queen!
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