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

Husk and silk corn. Cook in boiling water 5 minutes; plunge into cold water. Drain; cut corn from cob (do not scrape cobs). Should have about 8 cups of cut corn. In an 8 to 10 quart kettle combine celery, red pepper, green pepper and onion. Add sugar, vinegar, celery seed, 2 cups water and 2 tbsp. salt. Bring to a boil. Boil, uncovered, 5 minutes, stirring constantly.

Blend flour, dry mustard and turmeric with 1/2 cup of cold water. Return to boiling and stir, 5 minutes. Pack loosely into hot jars, leaving 1/2 inch head space. Process in boiling water bath 15 minutes.