Condiments & SaucesCanning

Homemade Corn Relish is Hard and Chewy

When I make corn relish the finished product is hard, almost chewy hard, what did I do?

By Pamela M

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May 13, 20110 found this helpful

Hi Pamela,

Are you using canned or frozen whole kernal corn or fresh corn off the cob?

If you need to use canned corn, try the white shoepeg corn. It's very tender
and shouldn't turn "hard" at all. Some canned corn and a lot of frozen corn
are made from corn that's been allowed to grow to its fullest possible state,
and it's often over-grown so that the kernals are a little tough to begin with.

Young sweet corn is more expensive than the more mature ears, and the name
of the commercial game is to get as much profit for their product as possible,
naturally.

We like using the white shoepeg corn for most recipes and have never once
been disappointed.

Hope this helps.

Pookarina

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May 22, 20110 found this helpful

If you are using fresh corn on the cob, is it coming from your garden, or the grocer? If from your garden or someone elses, it may be 'field' corn, which is usually fed to animals, instead of 'sweet' corn, field corn is perfectly edible, but the kernels are tougher than sweet corn.

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My husband prefers field corn to eat over sweet corn!

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