24 ears sweet corn
1 qt. green tomatoes (about 12 med. size)
1 qt. onions (about 4 lbs.)
6 lg. green peppers
3 lg. red peppers
4 c. white sugar
1/2 c. pickling or reg. salt
1 qt. cider vinegar
1 tbsp. celery seed
1 tbsp. dry mustard seed
1 shallow tbsp. turmeric

Cook corn 10 minutes. Cool. Cut from cob. Grind all vegetables including corn. Put into large kettle. Add spices and vinegar. Cook about 40 minutes or until thick. Put into pint jars. Seal. Process in boiling water bath for 10 minutes. Makes 14 pints.