1/2 c. sugar
1 tbsp. ground tumeric
1 (16 oz.) can tomatoes, cut up
2 c. chopped. peeled cucumber
1 c. chopped celery
2 tsp. mustard seed
1/4 c. cold water
2 tbsp. salt
2 (17 oz.) can whole corn, drained
2 c. onion, chopped
2 c. chopped green pepper
1 c. vinegar
1/4 tsp. dried hot red pepper, crushed
2 tbsp. cornstarch

In 8 to 10 quart kettle or Dutch oven, mix sugar, salt and tumeric. Add corn, tomatoes, onion, cucumber, green pepper, celery, vinegar, mustard seed and red pepper. Bring to boiling; reduce heat. Simmer, uncovered 30 minutes, stirring occasionally. Stir cold water into cornstarch; blend well. Add to vegetables. Cook and stir about 3 minutes or until slightly thickened. Pack into hot, clean half pint jars, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath 15 minutes. (Start timing after water returns to boiling).