Corn Relish

Makes about 6 pints

• 2 cups white vinegar (don't use apple cider here)
• 2/3 cup white sugar (you may want to reduce to about 1/2 cup) (don't use brown)
• 1 Tbsp salt
• 4 cups corn kernels (about 8 ears) cooked briefly, as it will cook more
• 2 cups diced mixed red and green bell peppers (about 2 large)
• 3/4 cup diced celery (about 2 stalks)
• 1/2-3/4 cup finely chopped onion (about 1 small)
• 1 Tbsp minced garlic
• 1 Tbsp dry ground mustard seed
• 1 tsp celery seeds (not celery salt)
• 1 tsp ground turmeric
• 6 pint glass canning jars with fresh lids and bands

Directions:

1. Get your boiling water canner ready. Heat jars and lids in simmering water until ready for use. Do not boil. I recommend washing in the dishwasher, and leaving them till needed.
2. Combine vinegar, sugar and salt in a large saucepan. Bring to a boil, stirring to dissolve sugar. Add corn, red and green peppers, celery, onion, mustard, celery seeds and turmeric. Reduce heat and simmer 10 minutes, stirring frequently.
3. Fill hot relish into hot jars leaving 1/2 inch headspace. Remove air bubbles. Clean jar rims to make sure you get a clean seal. Apply hot lid on jar. Screw down band and adjust until fit is fingertip tight.
4. Process filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal later that day, or the next morning.

These should last up to two years, if stored well in a cool, dark place.