Bantam Corn Relish

10 large tender ears of corn
1 green pepper -- minced
1/2 red pepper - (to 1) -- minced
1 large yellow onion -- minced
2 teaspoons salt
3/4 teaspoon celery seed
1 1/4 teaspoons dry mustard
1 1/3 cups cider vinegar
1 cup sugar
1/2 teaspoon turmeric

Cut corn kernels from cobs. Combine the corn kernels with remaining ingredients in a large pot and bring to a boil. Turn heat to low and simmer for a half hour.
Pour into hot, sterilized preserving jars, cover, and seal. Process in a boiling water bath for 20 minutes.
This recipe yields about 4 pints.

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