Instructions
12 ears sweet corn
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 large onion, chopped
1 cup chopped celery
2 cups cider vinegar
2 cups water
2 tablespoon mustard seed
4 teaspoon salt
1 1/2 teaspoon tumeric
1 1/2 cups sugar
1/2 cup flour
Clean corn and boil in water for 5 minutes. Immerse in cold water then cut corn from cob. Combine corn with the next nine ingredients. Bring to a boil, reduce heat and simmer for 20 minutes. Combine the sugar and flour in a small bowl and slowly stir into the corn mixture. Cook, stirring constantly, until mixture thickens and bubbles for 3 minutes. Ladle into hot sterilized jars, secure the lids and process for 15 minutes in a water bath. Makes 8 pints.
