Rachel Abbott Davis and her husband John own and operate J&R Farms in the foothills of the Great Smoky Mountains and have built a life rooted in their collective Cades Cove ancestry. They raise and process their own hogs, chickens, cattle, and garden, along with raising four children, while teaching others about the homesteading life on Instagram (@jandrfarms_mama).
This tried-and-true corn relish recipe is straight out of Rachel’s Great-Grandmother Minnie Grindstaff's canning recipes and is a perfect way to preserve a summer harvest. (Rachel prefers the corn relish without cabbage.)
Ingredients
12 ears fresh corn
1 large cabbage head, shredded
6 small garden onions, or 1 or 2 large onions
6 bell peppers
2 red sweet peppers
2-4 Jalapeno peppers
2 cups sugar
1 quart vinegar
1 tbsp. salt
1 tbsp. ground mustard
Instructions
Boil the shucked corn cobs in water for about 5-10 minutes to make cutting them easier. Cut the kernels off the cob, then cook corn and vinegar together for 20 minutes. Add the remaining ingredients and cook for 30 minutes.
Ladle hot mixture into hot, sterilized jars, leaving half an inch of headspace. Secure with clean lids and process jars according to approved water bath canning instructions. Don't forget to label your jars!
For full canning instructions, visit Rachel’s blog at JandRFarmsTN.com.
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