Aunt Bessie'S Corn Relish - cooking recipe

Ingredients

18 ears of corn
4 sweet green peppers
4 sweet red peppers
4 large cooking onions
1 qt. chopped celery
2 lb. sugar (4 1/2 c.)
1 Tbsp. salt
1 1/2 Tbsp. turmeric
3/4 c. mustard
1 qt. cider vinegar

Preparation

Cook corn-on-the-cob for 2 minutes.
Drain and cool slightly and cut from the cob.
Combine with chopped peppers, celery, onions, vinegar and seasoning; bring to a boil and simmer gently for 20 minutes, stirring occasionally.
Pack into 1/2 pint or 1 pint jars, filling to within 1/2-inch of the top.
Adjust lids and process in a hot water bath 5 minutes.
Remove from water bath and complete the seal.