Corn Relish - cooking recipe

Ingredients

16 to 20 ears fresh corn
4 c. chopped celery
2 c. chopped sweet red pepper
2 c. chopped green pepper
1 c. chopped onion
2 c. sugar
2 c. vinegar
2 tsp. celery seed
1/4 c. all-purpose flour
2 Tbsp. dry mustard
1 tsp. turmeric

Preparation

Husk and silk corn.
Cook in boiling water for 5 minutes. Plunge into cold water.
Drain.
Cut corn from cobs.
Do not scrape cobs.
Measure 8 cups cut corn in 8 to 10-quart kettle or Dutch oven.
Combine celery, red pepper, green pepper and onion.
Add sugar, vinegar, celery seed, 2 cups water and 2 tablespoons salt. Bring vegetable mixture to boiling.
Boil uncovered for 5 minutes, stirring occasionally.
Blend flour, dry mustard and turmeric with 1/2 cup cold water.
Add along with corn to boiling mixture. Return to cook and stir 5 minutes.
Pack loosely into jar, leaving 1/2-inch headspace.
Adjust lids; process in boiling water bath for 15 minutes.
Makes 7 pints.