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!