Braden Family Cookbook
Joel & Mary Pressburg
Cut corn kernels from cobs.
(Take off the outside husks and stringy stuff first) Chop the peppers,
cabbage and onions into roughly 1/4 - 1/3 inch dice, use a ruler to insure size.
Mix thoroughly. Heat 2 cups
vinegar to boiling, add sugar, salt, mustard, flour, and turmeric (which was
combined w/ 2 cups of cold vinegar) At this point, if you haven’t pre-read the
recipe, you will understand some very basic principles of explosive substances .
. . pay attention! Stir constantly
over moderate heat until boiling. Stir
until slightly thickened. Add the
other chopped vegetables. Stir
until well-cooked & blended, about 30 minutes.
Can, using USDA or CIA specifications on botulism prevention in bottles.
How can one really get serious about canning in “bottles?”
Does one ever bottle in cans? Anyway,
really great basic corn relish.
Remove all silk and all but
one layer of the husk. Dip into water (do not soak), and then grill. Cut off
corn kernels and combine with the peppers, onion, vinegar, cilantro, jalapeno,
and oil in a bowl and season to taste with salt and pepper. Yield: about 2 cups
CORN RELISH #1
Housekeeping Cook Book revised 7th edition, 1944
cabbage, peppers, and onions. Then
add the remaining ingredients, and mix thoroughly.
Bring to a boil, and simmer, uncovered for 15 min. Pour at once to
overflowing into clean, hot preserve jars.
Adjust covers and process as described in Pepper Relish #3. Makes 5 -6
CORN RELISH #2
Better Homes and
Gardens New Cook Book,1976(the year of my wedding and the conception of
wonderful Mikey I believe.)
I think Laura is alluding to Michael Braden’s conception.
Laura dates many things by different conceptions.
Shows you where she is coming from!
Husk 16-20 ears of fresh
corn. Cook in boiling water five
minutes. Plunge into cold water.
Drain; cut from the cobs (8 cups cut corn) Do not scrape cobs.
Place above ingredients
into a large sauce pan. Bring to a boil; boil,
uncovered, 5 minutes; stir occasionally. Blend 1/4 c. all purpose flour, 2 tablespoons dry mustard,
and 1 tsp. turmeric with ˝ c. cold water. Add along with corn to boiling
mixture. Return to boiling; cook and stir 5 min. pack loosely while boiling
hot into hot pint jars. leaving ˝ head
space. Adjust jar lids. Process
in boiling water bath 15 min.(count time when water returns to a boil). Makes
Well, dear hearts
that's it on the ol' recipes. Hope
you find them helpful. I will continue to harass mom for her particular recipe
but I know it is very similar to these.