Corn Relish

• 12 to 15 ears corn
• 6 c. sweet peppers, diced (red and green for color)
• 6 c. chopped celery
• 6 large onions, chopped
• 3 c. sugar
• 2 c. vinegar
• 2 c. water
• 2 tsp. celery seed
• 2 tsp. mustard seed
• 2 Tbsp. dry mustard
• 1 Tbsp. turmeric
• flour to thicken (1/4 to 1/2 c.)
• water
• chopped cabbage, if desired (4 to 6 c.)

1. To prepare corn, remove husks and silk.
2. Place in boiling water.
3. Simmer for 10 minutes.
4. Remove; plunge into cold water. Drain; cut corn from cob.
5. Do not scrape the cobs.
6. Combine all ingredients, except mustard and flour.
7. Boil for 15 minutes.
8. Mix mustard and flour.
9. Blend with water as for gravy.
10. Add to corn mixture.
11. Boil for 5 minutes, stirring constantly.
12. Pack into hot, sterile jars.
13. Seal at once.
14. Yield:
15. approximately 6 pints.

corn, sweet peppers, celery, onions, sugar, vinegar, water, celery, mustard, turmeric, flour, water, cabbage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=268621 (may not work)