Vermont Corn Relish

• 2 quarts sweet corn (16-20 ears)
• 5 red sweet peppers, diced
• 5 green peppers, diced
• 1 bunch celery, chopped
• 1 12 cups onions, chopped
• 1 12 cups white sugar
• 1 quart white vinegar
• 2 tablespoons salt
• 2 teaspoons celery seeds
• 2 tablespoons dry mustard
• 1 teaspoon turmeric

1. Mix peppers, celery, onions, sugar, vinegar, salt & celery seed in 6-8 qt non-aluminum pot.
2. Boil uncovered for 5 minutes, stirring occasionally.
3. Combine mustard and tumeric.
4. Blend with some of the boiling liquid from pot and then add.
5. Return to a boil, 5 minute stirring occasionally.
6. Pack and process in boiling water for 15 minutes.
7. Be sure to check seals.
8. Makes 10 pints or so.

sweet corn, red sweet peppers, green peppers, celery, onions, white sugar, white vinegar, salt, celery seeds, mustard, turmeric

Taken from www.food.com/recipe/vermont-corn-relish-245925 (may not work)