Relishing Life... Fennel and Onion Relish

Fennel and Onion Relish

Found on spectacularlydelicious

Recipe makes 5 pints

2 large fennel bulbs

2 large sweet onions, such as Vidalia or Maui

2 Tablespoons + 1 teaspoon kosher salt

1 cup water

4 cups white vinegar

1/2 cup sugar

1 Tablespoon black pepper corns

3 bay leaves

1/4 cup chopped Italian parsley

1. Peel and slice the onions very thin – a mandoline or food processor is a big help here.

2. Place the onion slices in colander over a plate or in the sink. Toss the onions with 2 Tablespoons of salt. It’s going to get drippy, hence the plate or sink to catch it all. Let it sit 2 hours.

3. After the onions are well-wilted, rinse off the salt and pat the onion slices dry.

4. Slice the fennel, including the stalks and feathery leaves thinly to match the onion slices.

5. In a large, heavy pot combine the water, vinegar, sugar, 1 teaspoon salt, peppercorns and bay leaves and bring to a boil. Cook for 5 minutes, stirring occasionally. NOTE: run the exhaust fan and / or open a window, boiling vinegar is very pungent!

6. Add the onion and fennel, stir well to mix. Bring back to the boil and cook, stirring, for 5 minutes.

7. Ladle the hot relish into prepared 1 pint canning jars. Seal and process for 5 minutes in a boiling water bath.

Relishing Life... Eggplant Tomato Relish

Eggplant Tomato Relish 

Found on Pinterest

Makes 2 pints 

1 lb eggplant, peeled and cut into ¾ inch cubes

2 tsp canning salt

6 Tbsps olive oil

1 large onion, chopped

1 large red bell pepper, chopped

3 garlic cloves, minced

3 cups peeled and coarsely chopped tomatoes

3/4 cup apple cider vinegar

1 bay leaf

1 tsp whole mustard seeds

Black pepper to taste

In a bowl, toss eggplant with salt, put in a colander and let drain for an hour or so.

Rinse eggplant and drain it well.

Heat the oil in a large non-reactive pot. Add eggplant and saute about 5 minutes.

Add onion and pepper and saute another 10 minutes.

Add remaining ingredients.

Over medium heat bring mixture to a simmer. Simmer uncovered, stirring often for about an hour.

Remove bay leaf and ladle mixture into pint or half pint jars, leaving ½ inch headspace, remove air bubbles, wipe rims, and assemble lids.

Process for 15 minutes in a boiling water bath canner.

Store jars in a cool, dry, dark place

Relishing Life... Sweet Pickle Relish

Sweet Pickle Relish

Found on pinterest

Makes 4 half pints

4 large cucumbers, finely chopped, you can do this in a food processor but only finely chop, don't puree, about 8 or 9 pulses.

3 tablespoons pickling salt

1 large red pepper, finely chopped, you can do this in a food processor but only finely chop, don't puree, about 8 or 9 pulses.

2 large onions, finely chopped, you can do this in a food processor but only finely chop, don't puree, about 8 or 9 pulses.

3 cups white vinegar

3 ½ cups sugar

1 teaspoon ground celery seed

½ teaspoon allspice powder

1 teaspoon whole coriander

½ teaspoon onion seed


Place the chopped cucumbers in a large bowl or pot. And cover the cucumbers with ice and the pickling salt. Allow set for about 8 hours or overnight.

The next day, drain the cucumbers, and combine chopped peppers and onions, add to a colander and allow to drain.

In a medium pot, combine remaining ingredients.

Bring mixture to a boil, and stir until the sugar has dissolved. Add drained veggies to a large bowl and pour the vinegar mixture over the top of the veggies.

Using a slotted spoon divide mixture between the jars. Fill the jars the rest of the way with liquid to 1/4 inch headspace, wipe rims and assemble lids.

Process in a water bath canner for 10 minutes.

Relishing Life... Dixie Relish

Dixie Relish 

From the Ball Book of Canning

1 quart chopped cabbage
2 C. chopped onions
2 C. chopped sweet red pepper
2 C. chopped green pepper
1/2 C. kosher salt or canning salt
3/4 C. sugar
3 T. mustard seed
2 T. celery seed
1 qt. white vinegar

Dissolve salt in 2 qts. of water.
Pour over chopped (I chopped them in the food processor) vegetables and let stand for 1 hour. Drain.

If too salty, rinse and drain again.

Add the vegetables, sugar and spices to a large pan with the vinegar. Simmer for 20 minutes.

Bring to a boil. Ladle into hot, sterilized jars. Adjust lids.

Process in a hot water bath for 15 minutes.

Relishing Life... Dill Relish

Dill Relish

Found on Canning Only Recipes

Ingredients

4 lb cucumbers
¼ cup pickling salt (you must use non-iodized salt or it will turn a nasty color)
½ tsp turmeric (I used ground but you can use whole)
2 cups white vinegar
⅓ cup sugar
4 cloves garlic, minced (I used the jar stuff)
1 Tbsp dill seeds
2 tsp mustard seeds
1½ cups onions

Instructions 

Scrub cucumbers and trim off ends and cut into chunks. In batches in a food processor, pulse cucumbers and onions 8 to 10 times to cut into ⅛ to ¼” pieces.

In a large bowl, sprinkle cucumbers with salt and turmeric. Stir in 1 cup cold water and let stand for 1 hour, stirring occasionally.

Drain in large sieve. Rinse under cold water and drain again, pressing out moisture.

In a large saucepan bring vinegar, sugar, garlic, dill seeds, and mustard seeds to a boil. Add cucumber mixture, return to a boil, stirring often.

Reduce heat and simmer uncovered, stirring occasionally, until thickened, about 30 minutes.

Ladle into half pint jars or pints leaving a ½” head space.

Process jars in a boiling water bath for 10 minutes.

Adjust time according to altitude.

Makes About: 3 pints

Relishing Life... Cucumber Relish

Cucumber Relish

Found on Food

Adapted from the Bernardin Guide to Home Preserving. This time I am trying out using English cucumbers instead. Very colourful and tasty on hamburgers and hot dogs or just as an addition on your plate.

YIELDS 7 pint size jars

INGREDIENTS 

· 7 cups cucumbers
· 4 cups green peppers
· 4 cups red peppers
· 4 cups celery, chopped
· 1 cup onion, chopped
· 1⁄2 cup pickling salt
· 2 1⁄4 cups white sugar
· 3 cups white vinegar
· 3 tablespoons mustard seeds
· 3 tablespoons celery seeds

DIRECTIONS

· Wash the vegetables; peel and chop cucumbers, seed the peppers and chop into small pieces. Put all vegetables into a large bowl put in the pickling salt. Mix and let stand covered for about 4 hours.

· Rinse vegetables well after 4 hours and press out the excess moisture.

· Combine the rest of the ingredients: sugar, vinegar, celery and mustard seed into a large pot; mix well and bring to a boil.

· Add vegetables, return to boil and boil gently for 10 minutes.

· Have your canning pot ready with 7 pint sterilized jars and lids.

· Ladle relish to within 1/2 inch of top , remove air bubbles, wipe top of jar to remove any liquid that may be there. Place lids that have been softened in boiling water on and screw band on. Make sure it's not too tight. Place jars in canner and process for 10 minutes. Remove and cool.

· You should hear that lovely pop, wipe jars, check to see that all jars have sealed, label and store in a cool dark place.

Relishing Life... Corn Relish

Corn Relish

16 to 20 fresh ears corn (8 cups) (you could use frozen corn as well, let thaw)
2 cups water

1-1/2 cups dice celery (6 stalks)
1-1/2 cups dice red bell peppers (2 medium)
1-1/2 cups dice greed bell peppers (2 medium)
1 cup dice onion (1 large)
3 cups white vinegar
1-3/4 cups sugar
4 tsp. dry mustard
2 tsp. kosher salt
2 tsp. celery seed
1 tsp. ground turmeric

Note: The original recipe calls for the vegetables to be "chopped". You will want to "dice" them which will be about the size of a large kernel of corn so that each bit will have all of the ingredients.

For fresh corn: Remove husks from corn. Scrub with a stiff brush to remove silks; rinse. Cut kernels from the cob, but do not scrape cobs. Measure 8 cups kernels.

In an 8-10 quart stainless steel pot combine the 8 cups of corn kernels with 2 cups water. Bring to boiling, reduce heat. Simmer, covered for 4 to 5 minutes or until corn is nearly tender, drain.

For frozen corn: Thaw corn in a strainer until corn is no longer frozen removing excess water.
Measure 8 cups.

In the 8-10 quart stainless steel pot combine corn, celery, sweet peppers, and onion. Stir in vinegar, sugar, mustard, kosher salt, celery seed, and turmeric. Bring to boiling, stirring until sugar dissolves, reduce heat. Simmer, uncovered for 5 minutes, stirring occasionally.

Note: The original recipe calls for cornstarch and water (3 Tablespoons each) to add as a thickener. You should substitute 2 Tablespoons Clear Jel and 1/4 cup water or add 3 Tablespoons of Ball Flex Pectin no sugar/low sugar to give the recipe a thicker consistency or you can omit the thickener completely. (I used the Clear Jel version)

If you are adding thickener - Stir into corn mixture and bring back to boil for one minute if you used pectin, five minutes for Clear Jel, stirring constantly.

Remove from heat.

Ladle hot relish into hot, sterilized pint canning jars, leaving 1/2 inch headspace. Wipe jar rims; adjust lids.

Process for 15 minutes in the water bath, starting timing once the water has come to a rolling boil.

Makes 5 pints.

Relishing Life... Corn and Cabbage Relish

Corn and Cabbage Relish 

Found on Pinterest

Makes 10 - 12 pints Corn Relish 

8 cups cooked corn cut off the cob (18-20 ears) or use frozen corn 

4 cups chopped cabbage 

1 cup onion, chopped 

2 cups sweet red peppers and 

2 cups sweet green peppers - chopped 

2 cups honey 

2 Tbsps. dry mustard powder 

1 Tbsp. celery seed 

1 Tbsp. mustard seed 

1 Tbsp. canning salt 

1 Tbsp. turmeric 

4 cups apple cider vinegar 

1 cup water 

Combine all ingredients in a large pot. Bring to a boil, simmer for 20 minutes. 

Fill jars leaving 1/2 inch headspace, remove air bubbles, wipe rims, and assemble lids. 

Process in a boiling water bath canner for 15 mins.

Relishing Life... Celery Relish

Celery Relish 

Found on Pinterest

Makes 3 pints

1/2 cup sugar
2 teaspoons salt
1/4 teaspoon dry mustard
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon celery seed
1-1/2 cups cider vinegar
2 bunches celery, chopped
6 large Tomatoes, chopped
1 sweet red pepper, chopped

Directions: 

Mix all ingredients well in a large pot.

Bring to the boiling point, reduce the heat, and simmer until thick, about 1 hour.

Spoon into hot, sterilized jars, fill with the cooking liquid, leaving 1/4" to 1/8" headspace, and seal.

Process in a boiling water bath 10 minutes.

Relishing Life... Carrot Jalapeno "Risky" Relish

Carrot Jalapeno "Risky" Relish

Found on Canning Recipes Only

This is good in potato salad, deviled eggs, or even just spread on a sandwich.

Found on thislittlepintofmine.blogspot 

Makes about 9 half pints

Ingredients:

3 lbs of carrots, cut into coins and then pulverized in a blender (you want them chopped fine not liquefied, can use food processor instead)
2 red onions diced
2 Tbsp of minced garlic
5 jalapenos, seeds removed and thinly sliced
4 habaneros, seeds removed and thinly sliced

Brine:

4 cups of water
8 cups of apple cider vinegar (5% acidity)
1/4 cup brown sugar
2 bay leaves
Wrap in a cheese cloth bag:
1/2 cinnamon stick
1 Tbsp mustard seed
1 Tbsp coriander seed
1 Tbsp ground black pepper

Combine carrots, hot peppers, onions, and garlic into a large bowl and mix so everything is evenly distributed.

Wrap cinnamon stick, mustard seed, coriander seed, and ground black pepper and tie together.

In a big pot combine the water, vinegar, brown sugar, and bay leaves to create the brine. Add the spice packet into the brine and bring to a boil.

Add carrot/onion/pepper mix to jar to 1/2 inch headspace. Then ladle the boiling brine into the jars.

Seal and process for 10 minutes or according to altitude in a boiling water bath canner.

Relishing Life... Carrot and Onion Sandwich Slaw

Carrot and Onion Sandwich Slaw

Found on put-a-lid-on-it.blogspot

To consume, drain slaw and toss in extra virgin olive oil. Spoon generously onto your favorite deli sandwich.

Makes 3 pints

4 cups matchstick carrots
2 cups julienne onion
3 cloves thinly sliced garlic
1 Tbsp. dried oregano
1 Tbsp. dried basil
1 Tbsp. dried parsley
1 Tbsp. fine salt
1 tsp. black pepper
1/2 tsp. red pepper flakes
16 oz. white wine vinegar

Toss carrots, onion, spices and salt.

Bring vinegar to a boil.

Pack veg into jars and fill with vinegar to 1/2 inch headspace.

Process for 10 minutes in a boiling water bath.

Relishing Life... Caponata-Eggplant Appetizer or Relish

Caponata - Eggplant Appetizer or Relish 

This would make a very good chunky sauce to serve on pizza crust or over a pasta dish. Traditionally in Italy it is served with crackers (you would put it on crackers and eat it as an appetizer). This stuff tastes and smells amazing. It is pretty thick because of the break down of the Eggplants but ohhhhh soooooo good.

Ingredients: 

2 T olive oil (for frying only)
2 cloves garlic, crushed or minced (I used 4 cloves)
1 large eggplant, sliced, pared, and cut in small cubes (about 3 cups)
1/2 cup chopped green pepper
1/2 cup chopped onion
1/4 cup finely chopped parsley
1 tablespoon sugar
1/2 teaspoon crushed oregano
1/4 teaspoon crushed basil
1 teaspoon Kosher salt
Few grains black pepper
1 cup canned tomato paste
1/4 cup water
1 cup red wine vinegar (5% acidity) (white vinegar can be substituted) I used the white vinegar.
1 can (4 ounces) mushroom stems and pieces (optional)

How to make Eggplant Appetizer-Relish (Caponata) 
Heat the oil and garlic in a large, heavy skillet. Add the eggplant, green pepper, onion, and parsley; toss to mix. Cover tightly and cook over low heat about 10 minutes.

Meanwhile, blend sugar, oregano, basil, salt, and pepper. Add tomato paste, water, and vinegar; mix well.

Add to mixture in skillet and stir in remaining ingredients. Cover and cook gently until eggplant is tender. The eggplant will definitely loose its firmness due to stirring, but that's ok.

Ladle into jars, remove air bubbles and fill to 1/2 headspace. Wipe rims, add hot lids and rings.

Process in water bath 15 minutes for half-pint jars and 20 minutes for pint jars.

Makes 5 cups (I doubled this recipe and ended up with 5 pints)

Relishing Life... Beet Relish

Beet Relish

Found on headspacecanning.blogspot

makes approximately 4 pints

This recipe calls for cooked beets. You can either boil them for 35-40 (like I do) or you can roast them in the oven until tender. Either way works. Just make sure that you boil or roast them whole, skin on. This makes it easier to peel the beets and keeps them from bleeding into your water or roasting pan.

5 cups cooked, peeled, and diced beets
5 cups shredded red cabbage
3 cups white vinegar
1-1/2 cups granulated sugar
1 Tbsp prepared horseradish
1 Tbsp kosher salt

In a large, nonreactive pot, combine beets, cabbage, vinegar, sugar, horseradish, and salt on medium-high heat. Bring to a boil, reduce heat, and simmer 15-20 minutes until beets and cabbage are tender.

The cabbage will almost have the texture of sauerkraut when it is ready.

Ladle the relish into hot, sterilized pint jars. Ladle additional relish liquid on top to 1/2 inch headspace (you may have some liquid that you do not end up needing).

Remove air bubbles and adjust headspace. Wipe the rim of each jar. Top each jar with a sterlized lid and ring.

Process in a boiling water bath for 15 minutes. Allow jars to sit in canner additional 5 minutes after processing time is complete.

Remove jars to a towel to cool for 24 hours. Check seals, label, and store.

Relishing Life... 1950s Sweet Corn Relish

Hello Canners!

Before we get to the recipe, I realize it's been a little while since you've seen a new blog post from me and I apologize. Thought I'd catch you all up with what's been going on in my little corner of the world. 

First of all, since being diagnosed with diabetes over a year ago, my energy level has not been great... ups and downs all the time... so I backed off of a lot of activities and went through all the stages of grief (my Mama died from complications of diabetes at a young age, and frankly, this diagnosis scared me to death!)... but I have finally decided to keep on keeping on... just to rest a little more often and to aggressively attack this mean old disease... I've gone LCHF with my diet (low carb high fat... Keto) and it's helped keep those blood sugar numbers in check... except when it doesn't! I've lost about 40 pounds, and feel much better about things.

Secondly, my full-time job as a newspaper editor was wearing on me. I stayed so tired I couldn't seem to get much else done... just work and go home and sleep... then do it all over again. Weekends were reserved for house cleaning and whatever else I had the energy to accomplish, which wasn't much. A few other things are going on at work so I was given a wonderful chance to go part time and am now only working three days a week, giving me time to pursue other things that I enjoy. I'm only on my second week of part time, but feel it's a good choice for me. I'm happier at work and happier at home!

Next, with my part time status at work, I also had to accept part time wages, which I can live with, but would like to pursue other financial options... I've been obsessed with making miniature food from polymer clay for some years now and had built up quite a stock of minis, even though I've given most of them away! After I built my granddaughter, Carissa, a dollhouse a couple years ago, I was hooked on all things dollhouse! So, I'm trying my hand at selling some of these miniature sculptures online in my new Etsy Shop NanasDollhouseFood. I'm very excited about his new endeavor... but really nervous too! Check out Nana's Dollhouse on Facebook!!!!! Yay!

And last, but certainly not least... my new granddaughter, Londynn, was born on June 2 making me a Nana for the FOURTH  time... joining her brother Brandt and sister Journey, and cousin Carissa in my heart and life. They don't call them "Grand" for nothing folks! Little Londynn was 3 weeks early and only weighed 5 and a half pounds, but is perfect, healthy, and beautiful in every way! I'm one proud Nana!

Those grands will steal a Nana's heart... (l-r) Carissa, Brandt, Journey
with Brandt holding baby Londynn. They are my heart!

But...

Let's get back to the reason YOU'RE here, my readers, my friends. I've sorely neglected you all while dealing with life... and you're still here, cheering me on, being supportive, being my virtual family! I love you all!!!!

Can on!!!!!

1950s Sweet Corn Relish

Found on Canning Recipes Only

What You'll Need:
1 tablespoon vegetable oil
3-1/2 cups diced red bell pepper (3 or 4 peppers)
1 tablespoon kosher salt
3-1/2 cups fresh or thawed frozen corn kernels
1-3/4 cups diced red onion (1 very large onion)
1-1/2 cups apple cider vinegar
1 cup sugar
3/4 teaspoon ground turmeric

Makes 6 half pint jars

Heat the oil in a larger preserving pot, over medium heat. Add the peppers and salt and sauté for about 12 minutes or until caramelized.

You will begin to see the peppers get soft and take on a brownish coloring.

Add the corn, and cook for about 3-4 minutes longer until the corn is heated throughout.

Turn the heat off and add the onion to the pan. Stir well and keep covered.

For the preserving liquid, combine the vinegar, sugar, and turmeric over medium heat. Bring to a boil, stirring occasionally until all the sugar has dissolved.

Pack your corn mixture into your jars until it reaches about ¾ inch of headspace. Cover with preserving liquid until it reaches ¼ inch headspace, making sure your corn is covered completely.

Process in a hot water bath canner for 15 minutes, remove and let cool undisturbed for 12 hours before storing.

If you decide not to can this recipe, you can fridge it for up to 6 months!