Old Time Corn Relish - cooking recipe

Ingredients

16 medium ears corn
1 qt. finely chopped celery
1 pt. each green and red peppers
1 c. chopped onion
1 qt. cider vinegar
1 c. sugar
2 tsp. salt
2 tsp. celery seed
4 Tbsp. flour
2 Tbsp. dry mustard
1 tsp. turmeric

Preparation

Boil corn 10 minutes in unsalted water; drain.
Put in ice water.
When easy to handle, drain.
Use a sharp knife to cut from cob.
Do not scrape.
Avoid corn milk.
Measure and reserve 2 quarts corn.
Keep 8 pints and lids immersed in separate kettles of simmering water until ready to use.
In steel kettle, mix celery, peppers, onion, vinegar, sugar, salt and celery seed. Boil for 5 minutes.
Blend flour with mustard and turmeric.
Then mix with cold water and form a paste, stirring rapidly to form a paste.
Ladle a little of the hot pickling liquid into flour paste, stirring rapidly to blend.
Mix paste into kettle and boil, stirring constantly, until slightly thickened, about 2 or 3 minutes.
Add the corn; cover and boil 5 minutes, stirring once or twice.
Pack hot relish into hot jars to 1/4-inch from top.
Run thin blade knife around inside edge of jars to release air bubbles.
Wipe jar rims and seal jars.
Process for 15 minutes in boiling water bath.
Remove jars and cool completely.
Let stand for about 3 weeks before serving.