Relishing Homemade Country Corn RELISH

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Country Corn Relish.

Yay! 

This is a family favorite, and really quite easy and 

a must on our Thanksgiving Table.

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You can use fresh frozen corn---or fresh. Really simple ingredients...Corn, onions, peppers, celery.

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This corn was Full kerneled, moist and sweet. I actually adjusted the sugar because of this. Just taste the raw corn and if it really sweet trim your sugar to taste.

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Celery, Onions and red and green peppers. I use red and yellow onions, again for color.

I cheat and use a chopper for the veggies.

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Simple flavor palette: canning salt(do not use iron infused salt) celery seed, mustard seed, turmeric, brown sugar and apple cider vinegar(a MUST).

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You can blanch the corn for 5 minutes and then do this, I chose to blanch the kernels for a couple of minutes drain, then dump into my liquid solution.

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Setting up a large bowl---with a smaller bowl inside (I put a damp piece of paper towel to keep it from slipping. I then began the water to blanch the corn.

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In my kernel bowl I added all the chopped veggies and liquids, and spices.

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Draining the corn, I then added all the veggies and liquids. 

Simmer for about 20 min. 

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Fill your jars---these look really stubby because of the refraction from sitting in half boiling water.

Fill up your canner water covering lids...and boil for 15 min. Remove jars and cover

with a cloth so they cool slowly. 

All my lids popped down, but one---which is still good and that one will be refrigerated and the first we use.

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Isn't the color just wonderful---not enhanced. 

Recipe tweaked and adapted from my food bible for canning, the 

Freezing and Canning Cookbook, by the editors of Farm Journal, Double Day, 1963, 1964.

I'm on my second copy(using my mom's as I obliterated mine, it fell apart into so many pieces from using.) Like I said, it's my Food Bible.

Country Corn Relish (adapted from Iowa Corn Relish pg. 283) Yield: about 10 pts. 

21 ears of fresh corn-kerneled (this yielded 14 cups) Blanch before or after kernel removal.

(Frozen Corn--I would thaw and use as it is thawed, it has already been blanched)

1 1/2 cups of chopped green pepper

1 1/2 cups of chopped red pepper

2 cups of chopped onions

2 cups of chopped celery

1 1/2 cups of brown sugar

2 Tbsp. of mustard seed

1 1/2 Tbsp of CANNING salt

1 1/2 tsp. of celery seed ( or more to your taste)

3 cups of Apple Cider Vinegar

2 cups of water

• You can blanch corn cobs for 5 min.. put in cold water---to chill and cut the corn, OR you can cut the corn fresh, and blanch the kernels-2min. drain and then put back in the pot with boiling vegetables, liquids and seasonings (EASIER).
• Combine all the ingredients, bring to a simmer for 20 min.
• Pack into clean hot jars one inch from the top. Make sure your liquid covers your veggies. Usually I just press down with a spoon.
• Wipe rims clean and put on clean boiled (NEW) hot and lids and you can reuse clean rims. Screw firm but not tightly-air needs to escape in processing.
• Process covered in boiling water bath for 15 minutes, remove and cool covered. 

Refrigerate any jars that are not sealed---store the rest in a cool dark place.

Excellent with almost any barbecue, roasts, chicken, hot dogs, brats. ENJOY!

These keep on in a pantry shelf for at least a year.

All the opinions and photographs in this blog are my own, unless otherwise designated. I have not been paid or reimbursed in anyway for my opinions, posts or any products shown or anywhere I shop.

Thanks ALWAYS for visiting!

I will post at the following Link Parties, I hope you visit them.

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I will try and respond to every comment and answer every question.

Thank you for your cooperation,

 Sandi Magle

Paper Art Explorations from Mather

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Hi Everyone, I hope you are enjoying our lovely Fall. 

Here in Illinois it was in the 90's yesterday..even in NE Illinois. However we get daily reports of all the birds migrating overhead. We are on a direct flyway from Horicon Marsh in Wisconsin, and we had a huge flock of Canadian Geese overhead a few days ago.

My Mather Paper Explorations class this month was about a Birds' Journey. I worked on a collage over a watercolor 'play' piece which I had set aside to dry a few days back on multi-media paper.

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This prompt was Birds in Flight and I thought this would be a great background for the 45 min class theme.

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Watercolor washes and loads of paper I had made previously. The birds are cut in multiples from cardstock. All the prints/papers were ripped. I find that action so soothing and also energetic...how can that be both???

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I use gluesticks to attach all my torn pieces, ...and then planned to seal the whole thing. Since everything is in watercolors I sprayed it first with workable fixative to secure the watercolors. 

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I titled this "Racing the Storm".  Many species of Birds have to travel thousands of miles instinctively to reach Winter quarters. Our feeders are very busy this time of year, this week we had a Pileated Woodpecker juvenile in the trees here for a few days and now he is gone. 

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Is this a great work of art...NAH...but it was fun, timely and a gentle reminder we are all on a Journey of sorts! 

Again, working with a time limit really helps and I'm learning to quit...instead of over ponder and mess it up.

Free Mather Classes for Seniors! HERE

May Your Journey move you 

this Fall season???

If you enjoyed this blog, please subscribe through Blogger, or the Follow It  

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Thanks ALWAYS for visiting!

I will try and respond to every comment and answer every question.

I will post at the following Link Parties, I hope you visit them.

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All the opinions and photographs in this blog are my own, unless otherwise designated. I have not been paid or reimbursed in anyway for my opinions, posts or any products shown or anywhere I shop.

Sandi Magle

Flavorful Rustic Pumpkin Bundt Cake

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 Best Pumpkin Bundt Cake EVER!

Our family is definitely into Fall cakes, muffins, and breads. I roast our own homegrown pumpkins, puree the squash(yes, pumpkin is a squash) and freeze in 2 or 3 cup bags. Thaw out the pumpkin in a strainer and you have delicious fresh pumpkin for your recipes.  

Roasting pumpkins can be found in this post: Delicious Homemade Pumpkin Puree

Makings for your cake.

I use bagged apples for baking, these are Galas.

Rustic Apple Pumpkin Bundt Cake                         Oven 350 degrees

Serves 8-10                                                                45-50 min

Ingredients:(Lots of ingredients, but that is what makes this cake so special and flavorful)

2 cups of Flour (I use 1 cup of unbleached and 1 cup of whole wheat pastry flour)

1 tsp. baking powder

½ tsp baking soda

½ tsp salt

1 tsp cinnamon

½ tsp nutmeg

½ tsp cardamom (optional)

½ tsp cloves

¼ tsp of ginger

10 Tbsp. of salted butter softened (1 ¼ sticks)

1 cup of sugar

3 large eggs

1 cup of pumpkin puree (canned or I use fresh baked pumpkin drained and pureed

2 tsp of vanilla extract

2 cups of diced apples (approximately 2 large or 3 medium) with peels.

1 cup of chopped pecans

1 cup of raisins

Preheat oven to 350 degrees

Measure dry ingredients into a sifter. (I sift twice since I use heavier flours.) Sift and put in a bowl. The green handled sifter is an antique---very useful. It has two lids so you can sift, flip and then sift again...VERY convenient and throughly mixes spices into the flour! It was my grandmother's. 

In mixer, cream softened butter and sugar until light and fluffy. Beat in 1 egg at a time, combining completely.

 Add the pumpkin and vanilla and blend well. Add flour 1/3 at a time until totally combined. 

Dough will be stiff, add chopped apples.

The apples will loosen up the dough. 

Dust your raisins with some of the sifted dry ingredients.

Fold in raisins and chopped nuts.

Generously spray or grease your Bundt pan. Spread batter evenly and bake for 45-50 min or until cake turns golden brown and tester comes clean. Remove and wait 5 mins. Run a knife carefully along the edge to make the cake easier to remove after the waiting time. 

Invert on a plate and sift powder sugar over---OR----

I make a simple syrup of 2 Tbsp of butter, 1/2 cup of chopped pecans, 1/4 tsp of cinnamon, 1/2 cup brown sugar.  Lightly brown nuts in butter in sauce pan, add brown sugar and stir until smooth. Add 2 Tbsp of water, cook on low to make a thick syrup. (I cook this until the syrup doesn't roll off the spoon quickly but in slow drops, and then pour over the warm cake slowly.)  

Enjoy! I’ve taken this cake to so many parties/meetings and it always disappears. No leftovers, sigh!

Thank you always for visiting!

 if you enjoyed this blog, please subscribe through Blogger, or the Follow It  

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All the opinions and photographs in this blog are my own, unless otherwise designated. I have not been paid or reimbursed in anyway for my opinions, posts or any products shown or anywhere I shop.

Thanks ALWAYS for visiting!

I will try and respond to every comment and answer every question.

Thank you for your cooperation,

I will post at the following Link Parties, I hope you visit them.

Metamorphosis Monday

Love Your Creativity

Turn About Tuesday

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Vintage Charm

Home Matters

CreateBakeGatherGrow

 Sandi Magle

Deja Vous Fall

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Vintage Fall and Naturals 

on the Front Porch

Good Morning, it's finally FALL!

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Slowly, I have been starting to do Fall as temperatures have finally tempered here in Chicagoland. Yesterday was spent in the garden, pulling up done plants, 

and trying to find our pumpkins and squashes. 

We had some great growth, but not lots of produce. 

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 I found this NEW great greenhouse garden frame for $4.00 at a craft store discount aisle,  I showed it in an early post here: Somethings Old….

 I thought this would be great for a REDO vignette for Fall, with the rich rust coloring on the metal.

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I wanted to use different things on our porch this time, 

I thought this would be a great addition for cool Fall nights, an OLD kerosene lantern.

Here is a closeup of my Grandfather's watchman's lantern cleaned up from an early post:

Junkin' in the Garage

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I confess the garden-shed frame was tucked away behind the settee on the porch all summer. The porch has  new railings and stairs---with NEW 'out of stock' materials since May---holding up the whole show for almost six months--that's a YELP story for another day.

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Still not 100% done, the porch is ready to style a bit and use now.

 We bought the larger pumpkin at the local grocery store, as ours were too small. 

The gourds are from years past; dried and left natural grown in our own, GREEN, garden. 

 Every time I walk by, I fiddle with the gourds, and occasionally I find a walnut stored in there by one of our local squirrels.

Do they really think the corner of the stairs and my Fall vignette is a hiding place?

 I did spray the gourds with some Johnson's Wax-Pledge when they were fully dry to enhance the color and seal in the dustiness of the gourds.

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Here's our Zinnia's--oops we found out they were Sunflowers in July. I picked one of the dried blossoms and used it for the 'GREEN' element in the front.

Another sprig of smaller sunflowers was put in the back. 

Adding a few pinecones and that is pretty much it. 

I'm sure this will change when my Fall bins are delivered by hubby, from upstairs in the garage.

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The craft wood Scarecrow was from a painting project I taught at Michael's back in the 1990's. I taught free-hand painting without patterns---back then, which was out of the norm. 

Somewhere I have a photo  of 14 of these all painted differently by the students.

This scarecrow is a favorite of the Grand Girl as the arms move up and down. He has long since lost his "Pumpkins for Sale" wired sign. My gosh, he is OLD and vintage now.

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A straw hay bale waits over in the corner with the houseplants, for a pumpkin or two or three--

they are really small!

The pensive angel tile was a NEW rescue from 'HomeGoods' two seasons back.

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The one plant that was very happy outside this summer was my Rosemary--I'm wondering where on earth I am going to keep it in the house this winter. It smells so good.

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Here's a  view of the entire seating area--with a lightweight throw REDO

 for those cool nights-perfect color for the porch from GoodWill-$2. 

I added smaller mums in the summer planter box.

 Grampa's OLD lantern and a stoneware candle pot from my potter days, probably from the 1980s, finish off the table top. A REDO antique crate serves as a table between the chairs. 

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So Finally---beginning Happy FALL, 

from my OLD front porch to yours.

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Love Your Creativity

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All the opinions and photographs in this blog are my own, I have not been paid or reimbursed in anyway for my opinions or posts. Please do not use my photos without linking back to this blog without my permission. Thank you for your cooperation, Sandi Magle

And Always, Thanks for stopping by, 

Sandi

All the opinions and photographs in this blog are my own, I have not been paid or reimbursed in anyway for my opinions or posts. Please do not use photos without linking back to this blog without my permission. Thank you for your cooperation, Sandi Magle