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Mexi-Corn
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Posted by psittacinejungle z 5 (My Page) on Thu, Sep 24, 09 at 13:33
| After telling my sister-in-law that I'll make her some apple jam again this year, my brother made his request for a (pressure-canned) corn/onion/pepper combo that I made back in the year 2000!! Can't find where I put that recipe. Anyone have one they'd be willing to share? The one I had was not a salsa or relish type. Had fresh corn stripped off the cob, some yellow onion, red sweet peppers and, I believe, yellow or green peppers and maybe some green onion.
TIA
Crystal |
Follow-Up Postings:
RE: Mexi-Corn
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| If its not a relish or salsa, its simply canned corn with the other ingredients mentioned. Yes, it must be PC, as it has no added acid as in a relish. The Ball Blue Book may have a simpe recipe, but because your doing it in a pressure canner, you simply need to get all the jars filled with the mixture, add sufficient water to cover the contents, and PC. |
RE: Mexi-Corn
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| No, Ken. No similar recipe in any one of my books, or my neighbors books... I wouldn't have looked to a forum if I could locate one myself :~) I'm just too busy for that sort of thing. I did a thorough search on the forums before hand also. Don't remember where I got the recipe I used back then, or I'd have looked it up again. I could go to the library when I get into town next week, to see if they have Balls complete book or if I could get it on loan, to check out the recipes in that book. But I suspect the corn won't be top quality anymore by then. You see, I'm getting older and I just don't care to guess on proportions , if I don't have to. There are other forums I will check into tonight while I set here and rest after canning 24 pts. of pickled beets w/onions today. I hope to start taking care of all that corn waiting for me in the next couple of days. I just got into the habit of coming to GW first since many folks find what they need, and I've learned much from others here. Crystal |
RE: Mexi-Corn
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Could it be succotash ?
If not, then it is possible to use the Mixed vegetable recipe and use that. Sorry if I can't find the exact recipe. I looked in all of my canning books here, including the Ball Blue book from 1999 to current.
Fiesta Corn Relish from Small Batch Preserving has all the ingredients, but does have vinegar and a little cumin, etc. It is a BWB canner recipe. It has the green onions, etc. other than that, just as you described.
It is in a PDF file online, and it won't allow me to copy and paste the recipe.
If you think you can use this, you can omit the vinegar and process pints for 75 min. and quarts for 90 min. at 10 lb. pressure and use water to fill the jars instead of the vinegar. Leave 1 inch headspace for doing this.
I hope this helps ! |
Here is a link that might be useful: Fiesta Corn Relish.
RE: Mexi-Corn
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| Thank you Linda Lou! I think I can adapt that recipe easily.. gives me a good starting point for at least a first batch :) Has all the ingredients.. just have to drop the ones I don't want and use proper time/pressure. I was even able to copy/paste it into Word - off the pdf file! Just had to put it into EmailStripper to clean it up a bit first. Thank you very much! Crystal |
RE: Mexi-Corn
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| opps! Have question on adapting this recipe, too. Re:
"you can omit the vinegar and process pints for 75 min. and quarts for 90 min. at 10 lb. pressure and use water to fill the jars instead of the vinegar." Plain whole kernel corn is processed for 55 min. at 15 psi for pints (at my altitude with weights). Canned peppers going for 35 minutes, (but no info on doing onions). Does adding everything together call for extra time/ or perhaps their info is outdated? Crystal |
RE: Mexi-Corn
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| Linda Lou is recommending the Mixed Vegetables time. It may be overly conservative, but you have the comfort of knowing the mixture is absolutely safe when canned. The Mixed Vegetables recipe gives you lots of latitude for vegetable combinations. Carol |
Here is a link that might be useful: Mixed Vegetables
RE: Mexi-Corn
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| Thanks for the info, Carol. Makes sense and I like having a bit of a safety margin. Crystal |
RE: Mexi-Corn
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Yes, that is why. It needs to be processed as a mixed vegetable. The processing foods for the time with the longest time is no longer recommended for use in something like this. We now advise people to use the mixed vegetable time instead.
I am so glad I found a solution to your question, Crystal ! Also, glad to see you are adjusting for your altitude. |
RE: Mexi-Corn
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| I am processing that Fiesta Corn Relish right now and it is delicious. I'll paste the recipe in below to save everyone the trouble. I couldn't find hot yellow pepper, so I used a small jalapeno, and I left out the cilantro and added coriander seed instead (that's allowed, right?). It bears a striking resemblance to Trader Joe's Corn and Chile Tomato-less Salsa, especially with the coriander seed. It's both sweet and tangy, and not too spicy. It yielded for me 4 pints plus nearly a fifth, but only enough vinegar to cover 4, which is why I'm sampling it while the rest is processing. Fiesta Corn Relish
the COMPLETE BOOK of Small - Batch Preserving
Great with cold meats and barbecued burgers! 5-6 large ears fresh corn
2 cloves garlic, minced
1 1/2 cups cider vinegar
3/4 cup granulated sugar
1/2 cup chopped red onion
1/3 cup chopped green onion
1/2 cup chopped sweet red pepper
1 tsp cumin
1/2 tsp freshly ground black pepper
1 tsp pickling salt
1 hot yellow pepper, seeded and finely chopped
2 tbsp chopped fresh coriander Bring large pot of water to a boil. Add corn, cover and cook for 6 minutes. Drain and cool until easy to handle. With the OXO corn stripper remove kernels; measure 4 cups corn into a large stainless steel saucepan. Add hot yellow pepper, garlic, vinegar, sugar, onion, red pepper, green onion, cumin, salt and black pepper to saucepan. Bring to boil over high heat, reduce heat and boil gently, uncovered, for 20 minutes. Stir in coriander and cook 2 minutes longer. Remove from
heat. Remove hot jars from canner and ladle relish into jars within 1/2" of rim. Process 15 minutes for half-pint jars. |
RE: Mexi-Corn
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| Will more than likely give that recipe a try later this year with the upcoming crops. How vinegary is the taste? I ended up just making the 'mixed vegetable' version, which turned out okay, but with a bit overcooked flavor. |
RE: Mexi-Corn
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| It's pretty vinegary, but it's cider vinegar, so it's not as sharp as white vinegar. The ingredients are all pretty sweet, and there's a lot of sugar, which evens things out. I'd describe it as bright or tangy before I'd call it sour or puckery, if that helps. That's tasting it before processing, too. Remind me and I'll report back after it's been on the shelf for a while. (Also, I got four half-pints, not four pints.) |
RE: Mexi-Corn
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| mgar - how many half-pints did it make? Sounds worth a try. Thanks. Dave |
RE: Mexi-Corn
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| 4 half-pints, yes, not pints. I had enough veggies for almost another 3/4 of a half-pint jar, but only enough liquid to cover four jars, so the fifth is in the refrigerator. Thanks to LindaLou for posting and to Crystal for asking, because I think I'll have to buy this book now. (Speaking of: I was reading through my Ball book in a bar tonight, and the guy next to me noticed, and then offered to give me his old Mirro 12qt pressure canner, if he can find it in his basement! I offered to repay him in peaches, pizza sauce, and chicken stock.) |
RE: Mexi-Corn
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| Oops - sorry didn't see you'd answered it already. Could swear that post wasn't there earlier - the gremlins! :0 Thanks for the info. Dave |
RE: Mexi-Corn
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| mgar, wow, I've never heard of picking up a pressure canner in a bar before! You must frequent some pretty high-quality joints. ;-) Hope that connection turns into a delicious relationship... Z |
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