Every year Mark uses his farmer connections for permission to "raid" a cornfield. We pick and husk it; then deliver it to my kitchen where Dave and I process and package it for freezing. I also make a big batch of corn relish. We split the finished products. In other words, we get all the free corn we want and Mark gets freezer-ready corn and corn relish (recipe below). The annual corn raid is much more than that though--it's the peace and quiet of the countryside, a trip to a new farm, a walk through the cornfield, husking corn from the back of the pick-up and time shared with a friend.
Mark Larson ready to help husk about 20 doz ears of corn.
Corn Relish--Mark says he can't get enough of this stuff!
Old-Fashioned Corn Relish Makes approx. seven pint jars
9 cups corn kernels (fresh or frozen-thawed)
3 cups finely chopped cabbage (or total of 12 cups corn kernels)
1 cup finely chopped onion
2 cups finely chopped red bell pepper (or 1 cup red, 1 cup green pepper)
2 cups white vinegar
1-1/2 cups granulated sugar
1/2 cup water
1 TBLSP dry mustard
1/2 TBlsp celery seeds
1/2 TBlsp mustard seeds
1/2 TBlsp salt
1/2 TBlsp ground tumeric
--Combine all in large cooking pot and bring to boil over med.-high heat, stirring frequently. Reduce heat and simmer, stirring, for 25-30 minutes (until liquid is reduced and veggies are tender-crisp). Put hot relish in hot canning jars. Run knife about inside jar edge to release air bubbles. Add more relish is necessary to bring to within 1/2" of jar top. Put on lids and rims and put in pot of hot water on stove (as per waterbath canning). Bring to boil and boil 15 minutes. Remove jars and set on rack or counter to cool.