Iowa Corn Relish

• 20 medium ears sweet corn
• 2-2/3 cups white vinegar
• 2 cups water
• 1-1/2 cups sugar
• 2 medium onions, chopped
• 2 celery ribs, chopped
• 1 large green pepper, chopped
• 1 large sweet red pepper, chopped
• 4-1/2 teaspoons mustard seed
• 1 tablespoon canning salt
• 1 teaspoon celery seed
• 1/2 teaspoon ground turmeric

1. Place corn in a stockpot; cover with water. Bring to a boil; cover and cook 3 minutes or until tender. Drain. Cut corn from cobs, making about 10 cups. Return corn to the pan; add remaining ingredients. Bring to a boil. Reduce heat and simmer 20 minutes.
2. Carefully ladle hot mixture into five hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.

ears sweet corn, white vinegar, water, sugar, onions, celery, green pepper, sweet red pepper, canning salt, celery, ground turmeric

Taken from www.tasteofhome.com/recipes/iowa-corn-relish/ (may not work)