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Growing up, my Gram would spend the summer canning things from the garden so we would have plenty stored up for winter. In the South, corn relish and pickled veggies are a pantry staple!
This year our garden was still getting started and the best I could manage in this new space was to grow a variety of peppers and tomatoes.
I love my garden, and even though this year was a tiny yield compared to previous years, it’s still amazing to get time out each morning to see what it has produced for us.
Growing our own food and canning for winter is something that I have instilled in my own children. I know I always love the OOOH’s and AAAAH’s when we pop open a new jar of something we made.
A Word About Canning
I really suggest that if you are new to canning that you take a class. Even though I grew up with my Gram canning every year, when it came time for me to actually do it on my own with my family, I wasn’t so sure of myself.
I found a local class by a local co-op on canning and then I purchased a few books before making my first batches.
Here are a few of my favorite canning guides:
Canning Methods Vary
Sweet Corn and Pepper Relish
Add all of your dry ingredients ( except the cornstarch )first to a small mixing bowl. This really helps to get the spices blended well.
This recipe is a southern favorite. Great for everything from burgers to chips. It's a little sweet and a little sour, and the longer it sits the more the flavors burst out. Because this recipe doesn't have preservatives, you should only keep opened jars for 7-10 days. This is why I only open a little jar at a time OR I freeze what's left.
I grow most of the peppers in my own garden. But you can find all of them in the produce section of the grocery store.
Finely chop your peppers and onions, and add them to a large pot. Add the corn and 8 cups of water, bring to a rolling boil. After the water boils, slowly add your spices and vinegar. Cook 15 minutes.
Canning is very easy. But it takes some practice to remember the order of things. The most important thing is that your canning jars must be sterile, don't touch the lids with your hands, and don't put hot food into cold jars.
So I like to make sure my jars are all prepped before starting, then I keep them warm in a pot of hot water ( not boiling ) while I put the seals and rings into a smaller saucepan and pour boiling water over them to heat them up while I make the rest of the food.
This is where I am going to strongly suggest that you have your favorite canning method directions handy and follow the steps.
Check Out : Canning and Preserving For Beginners By Rockridge Press
Once your canning method is all set up, then whisk together 3 tablespoons of cornstarch or clearjel together with cold water in a small bowl. Then pour into your hot corn mixture and whisk more.
Lower your heat to simmer and let this cook for 8 more minutes.
While this is cooking I line my hot jars up on a dishcloth and get the funnel and ladle ready. Filling the jars and putting on the lids goes by very quickly, so prepping these stages makes it easier.
Using a ladle and the funnel to keep the food from touching the top of the jars, fill each jar so that 1/2 inch is left at the top. Then with a seal magnet, put each sterile seal on the jar and screw on the lid until finger tight. Then with a towel or jar grasp, move the jar into the canning pot.
If any food comes in contact with the rim of the jar, wipe clean before sealing. The jars are HOT, so use caution.
After you have filled each of your jars, then proceed with your canning directions. I steam my canning jars with my Instant Pot.
For best results: allow the jars to sit undisturbed for 24 hours. Then after that, store in a cool dark place for up to 1 year.
Test the jars before storing to make sure the jars have properly sealed by pressing down on the seal. If it pops down, the seal didn't go as planned and this jar goes in fridge to eat right away.
Ingredients
Directions
Add all of your dry ingredients ( except the cornstarch )first to a small mixing bowl. This really helps to get the spices blended well.
This recipe is a southern favorite. Great for everything from burgers to chips. It's a little sweet and a little sour, and the longer it sits the more the flavors burst out. Because this recipe doesn't have preservatives, you should only keep opened jars for 7-10 days. This is why I only open a little jar at a time OR I freeze what's left.
I grow most of the peppers in my own garden. But you can find all of them in the produce section of the grocery store.
Finely chop your peppers and onions, and add them to a large pot. Add the corn and 8 cups of water, bring to a rolling boil. After the water boils, slowly add your spices and vinegar. Cook 15 minutes.
Canning is very easy. But it takes some practice to remember the order of things. The most important thing is that your canning jars must be sterile, don't touch the lids with your hands, and don't put hot food into cold jars.
So I like to make sure my jars are all prepped before starting, then I keep them warm in a pot of hot water ( not boiling ) while I put the seals and rings into a smaller saucepan and pour boiling water over them to heat them up while I make the rest of the food.
This is where I am going to strongly suggest that you have your favorite canning method directions handy and follow the steps.
Check Out : Canning and Preserving For Beginners By Rockridge Press
Once your canning method is all set up, then whisk together 3 tablespoons of cornstarch or clearjel together with cold water in a small bowl. Then pour into your hot corn mixture and whisk more.
Lower your heat to simmer and let this cook for 8 more minutes.
While this is cooking I line my hot jars up on a dishcloth and get the funnel and ladle ready. Filling the jars and putting on the lids goes by very quickly, so prepping these stages makes it easier.
Using a ladle and the funnel to keep the food from touching the top of the jars, fill each jar so that 1/2 inch is left at the top. Then with a seal magnet, put each sterile seal on the jar and screw on the lid until finger tight. Then with a towel or jar grasp, move the jar into the canning pot.
If any food comes in contact with the rim of the jar, wipe clean before sealing. The jars are HOT, so use caution.
After you have filled each of your jars, then proceed with your canning directions. I steam my canning jars with my Instant Pot.
For best results: allow the jars to sit undisturbed for 24 hours. Then after that, store in a cool dark place for up to 1 year.
Test the jars before storing to make sure the jars have properly sealed by pressing down on the seal. If it pops down, the seal didn't go as planned and this jar goes in fridge to eat right away.
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