Corn Relish - cooking recipe

Ingredients

6 c. cooked fresh whole kernel corn (about 12 ears)
3 c. chopped cabbage
1 c. chopped onion
1 medium green bell pepper, chopped
1 medium red pepper, chopped
1 bay leaf
4 c. Heinz distilled white vinegar
2 c. granulated sugar
1 c. water
1 Tbsp. pickling salt
1 Tbsp. mustard seed
1 Tbsp. turmeric

Preparation

In a 6 to 8-quart saucepot, combine all ingredients.
Bring to a boil over medium-high heat, stirring occasionally.
Reduce heat to medium and cook 15 minutes, stirring occasionally.
Remove bay leaf.
Immediately fill hot pint or half pint jars with mixture, leaving 1/2-inch headspace.
Carefully run a utensil down inside of jar to remove trapped air bubbles.
Wipe jar tops and threads clean.
Place hot lids on jars and screw bands on firmly. Process pints or half-pints in boiling water canner for 15 minutes.
Makes 5 to 6 pints or 10 to 12 half pints.