Instructions: Wash 5 pint or 10 half-pint jars; keep hot until needed. Prepare lids as manufacturer directs.

Combine the corn, onions, red and green peppers, celery, brown sugar, pickling salt, mustard, turmeric, celery seeds, cayenne, cider vinegar and water

In a large pot (see note). Bring the mixture to a boil over medium-high heat, stirring occasionally. Lower the heat and simmer the mixture, partly covered, until it has thickened slightly, about 30 minutes; stir occasionally.

Ladle the hot relish into 1 hot jar at a time, leaving 1/4 inch head space.

Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process half pints or pints in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet.)

Note: For 6 cups
corn, cook 10 to 12 ears fresh yellow corn in boiling water for 3 to 5 minutes, cool, and cut the kernels from the cobs.

Note: Do not use aluminum or iron
cookware for this recipe. The acids in the ingredients could react with the metal, giving the food an off-taste.

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