Corn Relish

• 8 cups Fresh Corn Cut From Cob
• 3 cups Chopped Celery
• 3 cups Chopped Bell Peppers, Green, Red, And/or Yellow
• 1 cup Chopped Onion
• 2 cups White Vinegar
• 1-3/4 cup Sugar
• 1-1/2 Tablespoon Celery Salt
• 1/2 cups White Vinegar
• 1/3 cups All-purpose Flour
• 1 teaspoon Ground Turmeric
• 2 Tablespoons Dry Mustard
• 1 cup Chopped Cilantro

1. In a medium stock pot, bring to a boil the 8 cups corn with 2 cups of water. Once it is boiling, cover and let simmer for about 10 minutes or until corn begins to get a little tender.
2. Add remaining vegetables along with the 2 cups of vinegar, sugar, and celery salt. Bring back to a boil and boil for 5 minutes, uncovered, stirring as needed.
3. Make a slurry of the remaining 1/2 c. vinegar, flour, turmeric, and mustard. Add to corn mixture, and continue to heat until mixture becomes bubbly. Quickly mix in the cilantro and immediately pour into 7 prepared pint jars, but leave about 1/2 inch headspace. Process in a water bath canner for 15 minutes. Place on a towel to dry and cool. Store.

cob, celery, bell peppers, onion, white vinegar, sugar, celery salt, white vinegar, allpurpose, ground turmeric, dry mustard, cilantro

Taken from tastykitchen.com/recipes/canning/corn-relish/ (may not work)