Clotheslines and Corn Relish

 
 
 Let me tell you something about sheets and pillowcases that have been
 hung on the line to dry. If you have never climbed into a bed with
 fresh crispy clean sheets or laid your head on a pillow case that has
 been kissed by the sun and hugged by the wind, you are indeed missing
 out on one of the greatest pleasures in life.. I put it right up there
 with the taste of a big bowl of chocolate ice cream on a hot day in
 August … minus all of the calories! When I was growing up we never had
 a clothes dryer so, usually on a Monday, the washer would be rolled
out into the middle of the kitchen floor, clothes would be washed and
 then carried outside in a basket to be hung on a line to dry.First
 you took a wet cloth and wiped down the line( in case bugs and birds
 had been there first) and then you hung each piece with a wooden
 clothespin, one by one; with the shirts always by the tails and the
 socks by their toes. A sunny day, paired with a gentle breeze blowing,
 made a great one for drying clothes. This was done in the winter as
 well as the summer, although I can remember a time or two when shirts
 and skirts hung to dry in a spare room when something to wear was
 needed.Once my mother brought a pair of my dad’s trousers in from the
 clothesline on a cold winter’s day and stood them straight up in the
 middle of the kitchen floor. The frozen stiff trousers standing on
 their own made me and my sisters laugh. The disadvantages of hanging
 clothes were many, but the advantages were to be had as well.
 The same can be said for cooking food on the grill. There is the
 troublesome task of hauling everything outside and getting the
 charcoal ready ( that is if you are like me and prefer the charcoal
 grills), but the taste of food cooked on an outside grill has that
 distinct taste of freshness and summertime. But summer wasn’t
exclusive for grilling a good steak. Many a time my husband threw some
 steaks on the grill after trotting through the snow to our outside
 grill. And Oh, how the taste of that steak was worth it! I recently
 read an article about a unique method of cooking up a big batch of
 sweet corn to take to a reunion or serve a crowd of people at a
 barbeque. Basically, fill a large, clean cooler with loads of corn on
 the cob and pour two kettles-full of boiling water over the corn, then
 close the top. I have checked at least 6 different references, and
 although they all attest to the fact that this corn is indeed tender
 and juicy, they disagree on the timing.Some say one hour for 20
 ears,others say two hours for 12. The one fact that all find amazing
 is that the corn will stay good in the cooler(left covered) for at
 least 5-6 hours. I have not tried this yet, but plan to experiment
 this summer. Possibly there are some of you who are campers that have
 already tried this method. I’m really hoping it works, because
 having two or three large pots of boiling water and corn on the stove
at one time is not easy or fun. It has been years since I made a batch
 of my homemade corn relish, so using this “cooler system” of cooking
 the corn may be a very good reason to add it once again to my table.
 Although it’s a little early to be thinking of pulling husks off
 of sweet, succulent ears of corn, it’s never too early to plan ahead.
 Here’s your clip-and-save recipe.
 Homemade Corn Relish ( makes 5-6 pints)
( Blanche ears of sweet corn in boiling water for 5 min. Cool, cut off
 cob)
 10 cups of sweet corn
 1 cup chopped green pepper
 1 cup chopped red pepper
 1 cup chopped onion
 1 cup chopped celery
 1 Tablespoon salt
 1 ½ cups sugar
 2 ½ Tablespoons whole mustard seed
 1 teaspoon celery seed
 ½ teaspoon turmeric
 2 ½ cups white vinegar
 2 cups water
 Combine all ingredients in large pan and boil for 15 minutes.
 Put in mason jars and put on lid. Cool to room temperature and then
refrigerate.Thanks to the vinegar in this recipe you can store this
 product
 In the refrigerator,much like any jar of store bought pickles, for
 several weeks.
 If you lack refrigerator space, process the jars in a
 boiling water bath for 15 minutes
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One Response to Clotheslines and Corn Relish

  1. Hi Jeannie: Your post reminds me of times as i grew up. One of the best times was camping out and steeling corn from a Farmers field. We cooked it in several different ways over the open campfire. A couple of years later we learned that the farmer knew that we were stealing his corn. Being a good parent in a small town he had planted sweetcorn around the backside of his cow corn field. The first six rows were sweet corn just for us.

    Have a great day,
    John

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