Preparing for my News Spot - Corn Relish

Saturday, September 5th is fast approaching and I am diligently preparing for the food demo I will be doing on NBC's Albany affiliate Channel 13, WNYT - the morning show with Jessica Layton at 8 am.

Here's a sneak peek at my recipe. I am doing a batch today for practice and propping - you know - the magic of television.

Corn Relish

4 cups white wine vinegar

1 1/4 cups sugar

2 Tbsp salt

8 cups corn kernels, either fresh or frozen

4 cups red and green pepper, seeded and diced

1 3/4 cups celery, diced

1 cup onion finely chopped

2 Tbsp dry mustard

2 tsp celery seeds

2 tsp ground tumeric

2 Tbsp Clearjel (a thickener) Available on www.kingarthurflour.com

1/4 cup water

Equipment: boiling water canner,canning jars, canning funnel, rubber spatula, jar lifter and/or tongs

First, prepare your jars as follows:

Place cans on rack of boiling water canner, add water until the pint jars are about 2/3rds full. Cover and bring to a simmer. This process kills any bacteria. In a small saucepan, place the lids - the flat, round piece, cover and bring to a simmer. The screw bands do not need to sterilized.

Then, start your vegetables:

In a large saucepan, combine vinegar, sugar and salt. Bring to boil, stirring to dissolve sugar. Next add the corn, peppers, celery and onion. Continue stirring and keep the mixture boiling. Stir in the mustard, celery seed and tumeric. Separately, in a small bowl, make a paste out of the water and Clearjel and then add it to corn mixture. Stir frequently and gently boil until it mounds on your spoon (about 5 minutes.)

Now you are ready to start canning your relish:

One jar at a time, remove from canner, pouring hot water back into canner, place jar on flat heat-resistant surface. Ladle relish into jar leaving about a half inch of headspace, wipe the rim and threads with a paper towel. ( This is important to make sure vacuum seal can occur). Lift a hot lid with your tongs and place on jar and then screw the lid with your fingertips until tight. Place back in canner with tongs. Repeat until done.

Cover all jars with additional water by an inch or so. Cover canner and bring to a boil. The boiling must be continuous and rapid for 15 minutes. Remove lid, let sit for about 5 minutes or so. Remove jars without tilting, place jars on a towel in a draft-free spot and allow to cool for 24 hours. Store in a cool dark place for up to a year.

This recipe will yield about 6 pint jars. Enjoy!!