Ingredients
20 medium ears sweet corn2-2/3 cups white vinegar2 cups water1-1/2 cups sugar2 medium onions, chopped2 celery ribs, chopped1 large green pepper, chopped1 large sweet red pepper, chopped4-1/2 teaspoons mustard seed1 tablespoon canning salt1 teaspoon celery seed1/2 teaspoon ground turmeric
Preparation
Place corn in a stockpot; cover with water. Bring to a boil; cover and cook 3 minutes or until tender. Drain. Cut corn from cobs, making about 10 cups. Return corn to the pan; add remaining ingredients. Bring to a boil. Reduce heat and simmer 20 minutes.
Carefully ladle hot mixture into five hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.
