We had a hard freeze warning for today so that meant it was time to harvest whatever was left and bring it inside. My husband and daughter picked the corn that was ripe enough to use. If it froze at the end of October like it usually does, we would have had two more weeks for the corn to ripen. But, snow was coming and during a drought like we've had, I wasn't going to complain about some long needed moisture.
They also picked all the peppers in varying states of ripening. Actually, all the green peppers you see in the picture are unripened red peppers not bell peppers so the flavor was minimal. But, I had enough for my goal of making corn relish, one of my favorite things.
|The dahlias are in bloom and some of the blossoms got knocked off as they were brought in to winter in the garage.|
I got all the peppers washed and chopped as well as the onions. The funny thing about the purple peppers is that they look beautiful when raw and they have a wonderful crunch but, there is no flavor. It's kind of disappointing. We won't be buying that variety again.
My husband and daughter husked the corn. My husband says "husked" and I say "shucked". I guess it's just where we were raised. What do you say?
Then the ears were scalded and dipped in icy water.
Soon, the corn was cut off the ears (my least favorite part).
And everything was mixed together to boil i.e. corn, onions, peppers, spices, vinegar, sugar, pickling salt, and a little water.
Then I put it the hot relish in 7 pts and processed them. Lids are hard to come by this year and I had saved a few for just this very purpose. The pints aren't as pretty as last year because I had less red pepper and it's not quite as flavorful as last year because I didn't have any green bell pepper. But, I'm so grateful to have these 7 pts. I'm going to really enjoy the relish as the year proceeds.