GoodSeed Farm > Relish Recipe & Home Canning

Relish Recipe & Home Canning


In the past year or two we’ve seen vegetable and fruit gardening become quite fashionable. It’s a classic case of trends coming full circle; growing and canning our own food is a tradition here in southern Ohio so suddenly we find ourselves on the leading edge. 

Concern over food safety, inflation pressure on food prices, and a trend to home improvement instead of vacation travel all are contributing to a surge in home gardening. So is the “slow food” movement, a growing awareness of how important it is to really savor and enjoy what we eat. For those of us already accustomed to eating fresh home-grown fruit and vegetables, this is not a new discovery. What’s next? I predict a resurgence of interest in home canning. Imagine that! 

Our grandparents set an example for us by growing and canning fresh vegetables and fruits at home, preserving enough to last all winter. They did it because they had to in order to survive; buying food wasn’t always an option. Today, most of us can afford to buy food produced by strangers and shipped thousands of miles, but the quality of home-grown and home-canned food is now a luxury. Maybe it’s time to rediscover the pride and satisfaction that come from managing a home garden. 

As an independent garden center specializing in home orchard plants, we’ve had the pleasure of seeing our business grow and meeting quite a few home gardeners, some very experienced and many just learning. We really enjoy swapping gardening tips and recipes with our customers.  

Seasoned gardener Jeannette O’Bryant of Piketon had many words of wisdom for us one spring afternoon, and she happened to mention a favorite (colorfully worded) relish recipe. We asked her to send us a copy. Here’s a way to mix a surplus of late season vegetables into a treat you can enjoy all winter long. You can just taste the hot summer days in this delicious combination: 

OLE DOROTHY’S RELISH

This ole relish is good on most any thang ‘n the jars looks so pretty wit the yallow ‘n red ‘n green vegtubbles…  a powerfully good Christmas to make durin’ the summer!

Whack up vegtubbles (‘ceptin’ celery), grate cabbage ‘n let soak in salt watah overnight … git up nex mawnin’ ‘n squeeze the salt watah outta vegtubbles by hand… now put mixture in hot vinegar wid the sugah ‘n drop in spices (what you got tied up in a cloth) … let the mess come to a boil ‘n drop cut up celery in.

Now take off ‘n put in 19 pint jars ‘n seal. Paw ‘n the neighbors is certinly gonna be proud uv you!         

Thanks to Jeannette for this colorful recipe. We’d love to hear yours! Just drop in at GoodSeed Farm and share it with us.