16 to 20 ears fresh corn, husked
4 c. chopped celery
2 c. chopped sweet red pepper
2 c. chopped green pepper
1 c. chopped onion
2 c. sugar
2 c. vinegar
2 tbsp. salt
2 tsp. celery seed
1/4 c. all purpose flour
2 tbsp. dry mustard
1 tsp. ground turmeric

Cook corn in boiling water for 5 minutes. Plunge into cold water; drain. Cut corn from cobs but do not scrape. (You should have 8 cups corn). In large saucepan, combine celery, peppers, onion, sugar, vinegar, 2 cups water, salt and celery seed. Bring to boiling; boil uncovered 5 minutes, stirring occasionally. Blend flour, mustard, and turmeric with 1/2 cup cold water; add with corn to boiling mixture. Return to boiling; cook and stir 5 minutes. Pack loosely while boiling hot into hot pint jars; leave 1/2 inch headspace. Adjust lids. Process in boiling water bath 15 minutes (start counting time when water boils). Makes 7 pints.