16 to 20 fresh ears corn (8 cups) (you could use frozen corn as well, let thaw)
2 cups water

1-1/2 cups dice celery (6 stalks)
1-1/2 cups dice red bell peppers (2 medium)
1-1/2 cups dice greed bell peppers (2 medium)
1 cup dice onion (1 large)
3 cups white vinegar
1-3/4 cups sugar
4 tsp. dry mustard
2 tsp. kosher salt
2 tsp. celery seed
1 tsp. ground turmeric

Note: The original recipe calls for the vegetables to be "chopped". You will want to "dice" them which will be about the size of a large kernel of corn so that each bit will have all of the ingredients.

For fresh corn: Remove husks from corn. Scrub with a stiff brush to remove silks; rinse. Cut kernels from the cob, but do not scrape cobs. Measure 8 cups kernels.

In an 8-10 quart stainless steel pot combine the 8 cups of corn kernels with 2 cups water. Bring to boiling, reduce heat. Simmer, covered for 4 to 5 minutes or until corn is nearly tender, drain.

For frozen corn: Thaw corn in a strainer until corn is no longer frozen removing excess water.
Measure 8 cups.

In the 8-10 quart stainless steel pot combine corn, celery, sweet peppers, and onion. Stir in vinegar, sugar, mustard, kosher salt, celery seed, and turmeric. Bring to boiling, stirring until sugar dissolves, reduce heat. Simmer, uncovered for 5 minutes, stirring occasionally.

Note: The original recipe calls for cornstarch and water (3 Tablespoons each) to add as a thickener. You should substitute 2 Tablespoons Clear Jel and 1/4 cup water or add 3 Tablespoons of Ball Flex Pectin no sugar/low sugar to give the recipe a thicker consistency or you can omit the thickener completely. (I used the Clear Jel version)

If you are adding thickener - Stir into corn mixture and bring back to boil for one minute if you used pectin, five minutes for Clear Jel, stirring constantly.

Remove from heat.

Ladle hot relish into hot, sterilized pint canning jars, leaving 1/2 inch headspace. Wipe jar rims; adjust lids.

Process for 15 minutes in the water bath, starting timing once the water has come to a rolling boil.

Makes 5 pints.

Those grands will steal a Nana's heart... (l-r) Carissa, Brandt, Journey with Brandt holding baby Londynn. They are my heart!

What You'll Need:
1 tablespoon vegetable oil
3-1/2 cups diced red bell pepper (3 or 4 peppers)
1 tablespoon kosher salt
3-1/2 cups fresh or thawed frozen corn kernels
1-3/4 cups diced red onion (1 very large onion)
1-1/2 cups apple cider vinegar
1 cup sugar
3/4 teaspoon ground turmeric

Makes 6 half pint jars

Heat the oil in a larger preserving pot, over medium heat. Add the peppers and salt and sauté for about 12 minutes or until caramelized.

You will begin to see the peppers get soft and take on a brownish coloring.

Add the corn, and cook for about 3-4 minutes longer until the corn is heated throughout.

Turn the heat off and add the onion to the pan. Stir well and keep covered.

For the preserving liquid, combine the vinegar, sugar, and turmeric over medium heat. Bring to a boil, stirring occasionally until all the sugar has dissolved.

Pack your corn mixture into your jars until it reaches about ¾ inch of headspace. Cover with preserving liquid until it reaches ¼ inch headspace, making sure your corn is covered completely.

Process in a hot water bath canner for 15 minutes, remove and let cool undisturbed for 12 hours before storing.

If you decide not to can this recipe, you can fridge it for up to 6 months!