Posting my own photos isn’t easy, since I work with incredibly gifted professionals (and I much prefer posting images we’ve created together…like this shot of Halibut Baked in Banana Leaves, by James Tse, from Great Food at Home by Mark McEwan).
But voila! Thanks to the guidance of sales rep Christian at Aden Camera, it just got alot easier with a new Canon PowerShot S95…and now, no more excuses! I’m looking forward to sharing my ramblings and recipes more often, between pro-time food styling, my county kitchen, the “garden”, and the big zipper that connects it all….the 401 Highway.
It seems one can only divide a life in so many parts before you miss the whole point. So here I am today, getting ready for making Corn Relish. So drop back in Saturdays for another “point of the day” (if when I get the canning kettles rolling , or other whims).
Here’s a neat trick for cutting kernels: lodge the cob into the hole of an angel food cake pan and cut downwards.{note: the batch I just made was 4 X the recipe = a baker’s dozen of corn}
Corn Relish
from “The Summer Kitchen”40 Favourite Recipes from a Long Line of County Picklers”
by Lorene Rose Sinclair
yield:about 4 pints
3 cups corn, uncooked, cut from the cob
2 cups coarsesly chopped cucumber
2 cups coarsely chopped ripe tomatoes
2 cups chopped celery
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
2 cups chopped onions
1-1/2 Tbsp pickling salt
1 Tbsp dry mustard
2-1/2 cups vinegar
1-1/4 cup brown sugar
1. Mix ingredients well.
2.Simmer, uncovered, until thickened, about 50 minutes. Stir frequently.
3. Pack into sterilized jars.
4.Wipe jars with clean cloth dipped in boiling water.
5.Seal while hot with hot sterilized lids following manufacturer’s directions.
(This charming booklet is available through the Ameliasburgh Historical Museum and Pioneer Village, with all proceeds for the maintenance and improvement of the site).
Here are a few other things I did manage to get into jars this Summer….
vinegars of Summer 2011
Oregano Blossom with chipotle, tarragon, Chili with star anise,garlic and bay leaf, Lemon Verbena with garlic and black pepper, Lovage Leaf with caraway, allspice, fennel and cinnamon, Basil with dill pollen and celery seed….and some other intermittent preserves made throughout the season….
(note: Champion Tomato Passata didn’t win a prize, but was made (skins, seeds and all) with my Champion Juicer.)