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Corn Relish
(Yields 6 pints)

2 quarts cut corn (about 18 ears)
1 cup chopped celery
1 garlic clove, minced
1 cup onion, chopped (about 1 medium onion)
1 cup green bell pepper, chopped (about 2 small peppers)
1 cup red bell pepper, chopped (about 2 small peppers)
1 to 2 cups sugar
2 tablespoons dry mustard
1 tablespoon celery seed
1 tablespoon mustard seed
1 tablespoon salt
1 tablespoon turmeric
1 quart vinegar
1 cup water

Boil the corn for about 5 minutes, then cut it from the cob. Combine the corn with the remaining ingredients in a large sauce pot. Bring to a boil, then reduce heat and simmer for 20 minutes. Pack the relish into hot jars, leaving ¼-inch head space. Adjust the caps, and process the jars for 15 minutes in a boiling water bath.

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