Relish too thin?

balego_gwAugust 25, 2010

Hello, I have been enjoying reading the threads here the past few days, having found this forum when searching for canning info. I have not done any canning in about 20 years, until this past week. I have done some chili sauce, pickled hot garlic scapes, and bread and butter pickles in the last few days. Yesterday I made the Homestyle corn relish, following the Bernadin book recipe. I know I did everything according to the directions, but today upon checking the seals on the jars, I notice that the liquid in the relish is still quite thin. I used the flour/water instead of ClearJel. I cooked it for longer than the 5 minutes 'until desired consistancy', but I wasnt sure what the consistancy was supposed to be, assuming it would thicken upon sitting for a couple of weeks. I used thawed frozen corn. Will the liquid thicken or did I ruin the whole batch?

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Linda_Lou(SW Wa.)

We had our class preserve a similar recipe. They did not thicken it. It should not be "pasty" like. I think it is fine. It is not really thickened like a pie filling or anything.
If you want it thick, then thicken after you open it up.
Instant Clear Jel works great for that.

    Bookmark   August 25, 2010 at 4:54PM
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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Since Linda Lou didn't mention it I assume the flour is ok to use in this recipe? I don't know the recipe so can't say but flour is normally not allowed in canned recipes.

But if it is too thin then just drain off a bit of the excess liquid after opening the jar. That is the standard solution. Or use the instant Clear Jel or add your thickener of choice AFTER opening.

Dave

    Bookmark   August 25, 2010 at 5:49PM
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sharonann1

Like Linda said, corn relish should be pieces of corn and chopped vegetables "swimming" in pickling brine; like a jar of very small corn shaped pickles LOL.

Use a slotted type spoon to scoop out the corn/veges when you use the relish. Delish on hambergers, hot dogs, sausage sandwiches, Cuban type ham sandwiches.

Sharon

    Bookmark   August 25, 2010 at 6:40PM
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Linda_Lou(SW Wa.)

The flour in that is safe, but I see no reason to add it. Nowdays it is recommended to use Clear Jel in it, though.
One of the very few thickened items safe to thicken before canning.
It is due to the high acid, the density, etc.
USDA has a similar recipe.

    Bookmark   August 25, 2010 at 7:09PM
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balego_gw

Thankyou for the responses. I'm pleased there is nothing wrong with the relish, I had just expected it to be thicker, like pie filling. I don't often have corn relish, but do like it so I wasn't sure what the consistancy of the brine should be when it goes into the jar. I will try the ClearJel next time I make it. Thanks!

    Bookmark   August 25, 2010 at 10:51PM
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Linda_Lou(SW Wa.)

No, should not be thick like that pie filling at all. It is like it was described, just a chunky kind of thing.
It is fine, I am sure.

    Bookmark   August 26, 2010 at 12:14AM
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