Braden Family Cookbook

Chuck Braden

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CORN RELISH                           Joel & Mary Pressburg

 

1 dz. ears corn                                                                          ˝ tsp. turmeric
2 lg onions, diced                                                1/4 cup flour           
2 tbsp. mustard                                                   1 ˝ cups sugar
1 small sweet red pepper                                    4 cups vinegar
a small head cabbage                                                1/4 cup salt
2 lg green bell peppers

 

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.

 

CORN RELISH                                   Jack MacDavid 

1 cup grilled corn kernels
1 red bell pepper, finely diced
1 green pepper, finely diced
2 tablespoons finely diced red onion
1 ˝ tablespoons balsamic vinegar
1 ˝ tablespoons coarsely chopped cilantro
˝ jalapeno minced
1 ˝ tablespoons olive oil
Salt and freshly ground pepper to taste

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

MORE CORN RELISHES:                    Laura Pitts

 I thought Corn Relish would be a cinch to find but I was wrong. I only
found a  couple and here goes:

CORN RELISH #1

 The Good Housekeeping Cook Book revised 7th edition,  1944 

8 c. cooked fresh corn, cut from the cob
4 c. finely shredded cabbage
1 c. chopped, seeded green pepper
1 c. chopped, seeded red pepper
2 c. chopped, peeled onions
˝ c. brown sugar, firmly packed
1 c. granulated sugar
2 Tbsp. Dry Mustard
1 Tbsp. mustard seeds
2 Tbsp. salt
1 Tbsp. celery seed
1 qt. cider vinegar
1 c. water

 Combine corn, 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 pints.

 CORN RELISH #2

 Better Homes and Gardens New Cook Book,1976(the year of my wedding and the conception of wonderful Mikey I believe.)

 Publisher note:  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. 

 Combine 4 C. Chopped celery
2 c. chopped sweet red pepper
2 c. chopped green pepper
1 c. chopped onion
2 c. sugar
2 c. vinegar
2 c. water
2 Tbsp. salt
2 tsp. celery seed
 

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 7 pints.

 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.