16 to 20 ears fresh corn

STEP TWO:

4 c. celery, chopped
2 c. sweet red pepper, chopped
2 c. green bell pepper, chopped
1 c. yellow onion, chopped
2 c. sugar
2 c. vinegar
2 c. water
2 tbsp. salt
2 tsp. celery seed

STEP THREE:

1/4 c. all-purpose flour
2 tbsp. dry mustard
1 tsp. turmeric
1/2 c. cold water

Step one: Husk and wash corn, then cook on high heat to boil, then boil for 5 minutes. Plunge into cold water. Drain and cut corn off cobs, but do not scrape the cobs (you need 8 cups).

Step two: Combine celery, red pepper, green pepper, onion, sugar, vinegar, water, salt and celery in large saucepan. Bring to boil then boil uncovered for 5 minutes, stir occasionally.

Step three: In small bowl blend flour, mustard, and turmeric with 1/2 cup cold water. Add along with corn to boiling mixture. Return to boiling. Cook and stir 5 minutes.

Step four: Pack loosely while boiling hot into hot jars, filling to 1/2 inch to top. Adjust lids. Process in boiling water bath 15 minutes.