INGREDIENTS

10 cups fresh corn kernels (16-20 medium sized ears, husked)

2 ½ cup sweet red peppers, seeded and diced

2 ½ cups green peppers, seeded and diced

1 ¼ cups diced onion

1 ¾ cups sugar

5 cups cider vinegar

2 ½ T.. canning salt

2 ½ tsp. celery seed

2 ½ tsp. dry mustard

1 ¼ tsp. turmeric

INSTRUCTIONS 

Place corn in a large stockpot, pour boiling water over and bring to a boil.

Boil for 5 minutes. Remove corn from boiling water and plunge into cold water.

Cut kernels from cobs.

Combine peppers, onions, sugar, vinegar, salt and celery seed in a large saucepan.

Bring to a boil and simmer for 5 minutes, stirring occasionally. Remove about ½ cup of pepper mixture from the pot.

Combine mustard and turmeric with the pepper mixture.

Add this mixture with the corn to the remaining hot mixture.

Simmer for another 5 minutes.

Fill hot pint jars with hot mixture, leaving ½ inch headspace.

Process jars in a boiling water canner for 15 minutes.

Remove jars from the canner and let them cool completely. Tighten rings on jars. Yield 7-9 pints.