CORN RELISH
18 medium to large ears of corn
1 qt chopped cabbage
1 cup chopped red peppers
1 cup chopped green peppers
1 cup chopped onion
1 to 2 cups sugar
1 qt vinegar
1 cup water
1 tbsp celery seed
1 tbsp mustard seed
1 tbsp salt
1 to 2 tbsp dry mustard
2 tsp turmeric (optional)
6-1 pt jars
Wash and rinse jars and keep hot. Scald lids.
Husk corn and remove silk. Cook in boiling water for 5 minutes. Cut kernels from cobs and measure out 2 quarts.
Combine all ingredients in a large canning kettle. Heat to boiling over high heat, then reduce heat and simmer for 20 minutes, stirring frequently. Ladle into hot jars to within 1/2" of top. Wipe threads and tops of jars with damp cloth. Put on lids and screw tight. Process in boiling water for 15 minutes.